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
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
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!