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Avocado Blueberry Tarts with Almond Crust Recipe

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3.8 from 40 reviews

  • Author: Amina
  • Total Time: 4 hours 38 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

These Avocado Blueberry Tarts with Almond Crust offer a fresh, creamy, and naturally sweet treat perfect for warm weather. Featuring a buttery almond shortbread crust, a smooth avocado and lemon filling sweetened with honey, and topped with juicy fresh blueberries, this dessert is both elegant and refreshing. Ideal for serving chilled or frozen, these tarts combine wholesome ingredients with vibrant flavors.

Ingredients

Almond Shortbread Crust

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 3/4 cup sliced almonds or almond flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon fine sea salt

Avocado Filling

  • 3-4 large ripe avocados, peeled and seeded (about 2 cups lightly smashed)
  • 1/2 cup fresh squeezed lemon juice
  • 2 tablespoons lemon zest (from 2-3 large lemons)
  • 1/2 cup honey
  • Pinch of fine sea salt

Topping & Garnish

  • 1 1/2 cups fresh blueberries
  • A few sprigs of thyme, mint, or basil (optional)

Instructions

  1. Prepare Almond Shortbread Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the sliced almonds until roughly coarse. Add the unsalted butter, granulated sugar, almond extract, all-purpose flour, and sea salt. Pulse until the mixture starts to come together but remains crumbly.
  2. Form Tart Shells: Divide the dough evenly among six 4.75-inch removable bottom tartlet pans (about 1/4 cup each). With lightly floured hands, gently press the dough to cover the bottom and pinch the edges to create a thin, fluted crust. Prick the bottom of each tart with a fork to prevent bubbling.
  3. Bake Tart Shells: Place tart pans on a baking sheet lined with a silicone baking mat to prevent sliding. Bake for 15-18 minutes, until the crust puffs slightly and turns warm golden brown. If it puffs too much, gently press down the center with the back of a measuring cup. Remove and cool completely before removing the tart shells from the pans.
  4. Prepare Avocado Filling: In a food processor, combine the avocados, lemon juice, lemon zest, honey, and a pinch of salt. Process until smooth and creamy.
  5. Assemble Tarts: Spoon and evenly divide the avocado filling into the cooled tart shells. Smooth the filling with an offset spatula.
  6. Add Blueberry Topping: Top each tart with about 1/4 cup fresh blueberries.
  7. Chill or Freeze: Refrigerate or freeze the assembled tarts for at least 4 hours to set. Before serving, optionally garnish with sprigs of thyme, mint, or basil for a fresh herbal note. These can be enjoyed chilled or frozen depending on your preference and the weather.

Notes

  • The almond flour or sliced almonds in the crust provide a lovely texture and nutty flavor; using almond flour results in a finer crust.
  • Ensure avocados are ripe for a creamy filling and natural sweetness.
  • If you don’t have tartlet pans, small muffin tins or mini springform pans can be used instead.
  • Pricking the crust with a fork ensures it bakes evenly without bubbling up too much.
  • For a vegan option, substitute honey with maple syrup or agave nectar.
  • These tarts can be stored in the freezer for longer keeping; just thaw briefly before serving if frozen.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/avocado-blueberry-tarts-with-almond-crust-recipe/