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


  1. To make the crusts, preheat the oven to 325°F.
  2. Using an electric mixer, cream together the brown sugar and butter.
  3. Add the salt and mix to combine.
  4. Add 2 cups of the flour and mix well. The mixture will be crumbly.
  5. 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.
  6. 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.)
  7. Bake the tart crusts for 20 to 25 minutes, or until golden.
  8. Allow cooling completely before removing from the pan.
  9. 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.
  10. 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.
  11. 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.
  12. Refrigerate until ready to use.
  13. In a very dry pan, toast coconut flakes until lightly browned. Remove from heat and set aside.
  14. Pipe filling into the cooled tart shells.
  15. Sprinkle the top of each tart with lime zest and toasted coconut.