Guacamole tartlets recipe

  • Serves 4
  • 15mins to prepare
  • 330 calories / serving
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Guacamole tartlets (h)

Peel and stone the avocados and add the flesh to a large bowl. Add about ½ tsp of salt to the lime juice to allow it to dissolve, then stir into the avocados with the zest. Add the chopped coriander, chilli and pepper.

Either mash with a fork to retain a little pulpy texture or whiz in a hand blender for a smoother puree. Taste and adjust the seasoning if necessary.

Spoon the guacamole into the tartlet cases. Sprinkle over the spring onions and mushrooms before serving.

Instructions to make pastry tartlet cases:

Preheat oven 170C/340F/Gas 3.

Roll the shortcrust pastry sheets out on a lightly floured surface. Lightly oil the individual moulds of the tartlet tray. Cut pastry into 12 rounds, so that they fit each mould. Press into the bottom and sides of each hole. Chill in refrigerator for 15 minutes. 

Remove from the fridge and prick the bottoms of the pastry with a fork. Take greaseproof paper and cut pieces to fill each mould and fill with baking beans. Blind bake for 8-10 minutes depending on size or until they are lightly golden or until fully cooked. 

Take out of oven and remove greaseproof paper and beans and let it cool before adding the guacamole filling.

See more Canapé recipes

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  • Ingredients

  • 2 sheets of shortcrust pastry (or 12 croustade pastry tartlet cases)
  • For the guacamole

  • 3 avocados, very ripe
  • zest and juice of 3 limes
  • 1 bunch coriander, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • salt, to season
  • pepper, to season
  • 4 spring onions, finely chopped
  • handful button mushrooms, finely sliced
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  • Calories
    330
    17%
  • Sugar
    1g
    1%
  • Fat
    28g
    40%
  • Saturates
    6.7g
    34%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
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