Makes 24 lit­tle tarts Prepa­ra­tion 20 min­utes / Cook­ing 5-7 min­utes

NZ Gardener - Garden Diary 2018 - - Crop Of The Month -

INGREDIENTS • 1 tea­spoon chia seeds • 50g spelt or wheat flour • 50g cashew nuts • 50g des­ic­cated co­conut • 30g but­ter, roughly cubed • 1 ta­ble­spoon maple syrup • ½ av­o­cado (about 65-75g) • 5 ta­ble­spoons lime juice • 3 ta­ble­spoons sugar or neu­tral-flavoured honey, plus 2 tea­spoons ex­tra • 100g mas­car­pone • ¼ cup cream • 1 firm ki­wifruit, peeled, finely diced • grated zest of 1 lime to serve

METHOD Pre­heat the oven to 180°C and grease a 24-cup mini-muf­fin pan. Put the chia seeds in a lit­tle glass and pour over 3 tea­spoons wa­ter, stir well and set aside to set.

Put the flour, cashew nuts and co­conut in a food pro­ces­sor and process un­til it re­sem­bles a coarse flour. Add the but­ter and maple syrup and a pinch of sea salt and process again un­til it comes to­gether. Add the chia seeds and pulse un­til in­cor­po­rated.

Put tea­spoons of this mix­ture into the muf­fin tins and press into each cup to line. Bake for 5-7 min­utes or un­til just be­gin­ning to colour. Re­move from oven and leave to cool a lit­tle be­fore run­ning a knife around the tart shells, pop­ping them out and set­ting them on a rack to cool com­pletely.

Put the av­o­cado in a bowl with 4 ta­ble­spoons of the lime juice and the sugar or honey and beat un­til com­bined. Add the mas­car­pone and con­tinue beat­ing un­til light and fluffy.

Beat the cream un­til stiff; fold into the av­o­cado-lime mix­ture. Put the ki­wifruit in a bowl with the re­main­ing ta­ble­spoon of lime juice and ex­tra sugar or honey and mix to com­bine and dis­solve the sugar/honey.

Fill the tart shells with the lime mousse, top with the ki­wifruit and grate over the zest of a lime to serve.

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