A rich, buttery, soft, filling in an equally buttery sweet crust. These vibrant tartlets are perfect to bring to a brunch, picnic, or even to eat on the couch!
Avocado Coconut Lime Tartlets in Shortbread Crust [Vegan]
6-12 tarts depending on pan
To Make the Shortbread Crust:
- 1/2 cup firmly packed brown sugar
- 1 cup nondairy butter
- 1/4 teaspoon salt
- 2 1/4 cups unbleached all-purpose flour
For the Coconut Lime filling:
- 4 ripe avocados
- 1 can coconut cream or 15-ounces full-fat coconut milk
- 1/2 cup lime juice
- 1 teaspoon vanilla extract
- 8-ounce tub of nondairy cream cheese
- 2 cups powdered sugar
- Zest of 1 lime for the filling and additional zest for garnish
- 1/2 cup sweetened coconut shreds or flakes
- To make the crusts, preheat the oven to 325°F.
- Using an electric mixer, cream together the brown sugar and butter.
- Add the salt and mix to combine.
- Add 2 cups of the flour and mix well. The mixture will be crumbly.
- Turn the mixture out onto a floured work surface and knead for about 5 minutes, adding the remaining 1/4 cup flour as needed to make a soft dough.
- Press about 1/4 cup of the dough into the bottom of a cupcake tin, then press firmly to create a "bowl" in the top to hold the filling. Of course, you could use mini pie tins, or tart pans. (You can also line muffin tins with papers and press about 1/4 of dough into the bottom. This option is nice because it leaves lots of room to fill with filling, and also makes them more package-able/portable.)
- Bake the tart crusts for 20 to 25 minutes, or until golden.
- Allow cooling completely before removing from the pan.
- To make the filling, add avocados, coconut cream, lime juice, cream cheese, and vanilla in the bowl of your mixer. Mix until smooth. This can take a few minutes.
- Add in powdered sugar, 1/2 cup at a time and continue to mix until fully incorporated. The texture should be silky and thick, like custard. If yours is still too runny, you can add more sugar, 1/4 cup at a time.
- Sometimes, the mixer won't be able to produce the really smooth almost whipped consistency, if this is the case, finish the job off with an immersion blender.
- Refrigerate until ready to use.
- In a very dry pan, toast coconut flakes until lightly browned. Remove from heat and set aside.
- Pipe filling into the cooled tart shells.
- Sprinkle the top of each tart with lime zest and toasted coconut.