LIME MOUSSE TARTLETS
Makes 24 little tarts Preparation 20 minutes / Cooking 5-7 minutes
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.