by Ger-Nis
Photo by Ger-Nis
Ger-Nis's Notes:
2 avocados, meat scooped out Ask a question about this ingredient
1 lime, juiced Ask a question about this ingredient
1 1/2 cup milk Ask a question about this ingredient
Puree avocados, lime juice, whole milk and sugar in a blender until very smooth in texture.
Ask a question about this stepTransfer to a medium mixing bowl and whisk in heavy cream until combined.
Ask a question about this stepChill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.
Ask a question about this step1 1/2 cup all purpose flour Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
5 ounces unsalted butter, chilled and cubed Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
2 tablespoons tequila blanco Ask a question about this ingredient
2 pounds strawberries, de-stemmed and cut in half Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 cup Cointreau Ask a question about this ingredient
1 orange, zest and juice Ask a question about this ingredient
1 cup fresh basil leaves, chiffonade Ask a question about this ingredient
Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal.
Ask a question about this stepAdd the egg yolk and the tequila, and mix together gently until dough is moist.
Ask a question about this stepForm dough into a flat disc, wrap in plastic and chill for at least 1 hour.
Ask a question about this stepMeanwhile mix together strawberries, sugar, Cointreau, orange zest and juice and the basil leaves. Let soak for at least an hour.
Ask a question about this stepRoll out dough on a floured surface until it forms a large circle about 16 inches in diameter. ice cream will make it for you. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan.
Ask a question about this stepPlace berries in a big pile in the center of the dough, reserving liquid.
Ask a question about this stepFold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end.
Ask a question about this stepBake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Hi, this sounds amazing and unique. I will make the tart sometime I promise but in the meantime I am going to make the ice cream, and serve with strawberries and fresh basil. Thanks so much!