Avocado Lime Tart
3/4 cups heavy cream
1/3 cup sugar
1 ripe avocado, peeled and pitted
1 package cream cheese, softened
1/4 cup fresh lime juice
1 tart crust (recipe below)
Heat the cream in a small saucepan until small bubbles form around the edges. Remove from heat, add sugar, and stir until sugar dissolves. Pour the liquid in a bowl and allow to cool.
In a food processor, blend the avocado and cream cheese until smooth. Add lime juice and process again until smooth. Pour mixture into a bowl and whip in cooled cream.
Pour into tart crust and place in freezer for at least two hours. Allow to soften on kitchen counter about 15 minutes before serving.
Sugar Free Tart Crust
2 cups pecans
3 large medjool dates, pitted and roughly chopped
2 tablespoons unsalted butter, melted
Preheat oven to 350 degrees and prepare an 8-inch tart pan with cooking spray.
In a food processor, blend the pecans and dates until well chopped. Add the butter and process until dough forms. Press mixture into the tart pan and bake for 8-10 minutes. The crust will be light brown and slightly puffed. Allow to cool completely before adding filling.
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