Name: Pistachio and Orange blossom Raw Avocado Tart recipe by Divya Jain at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: For Crust: white rice flour 1 cup; Sweet rice flour 1/4 cup; Salt 1/2 tsp; Butter 1 stick (1/2 cup); Sugar 1/3 cup; Vanilla essence 1 tsp; For Filling: Avocados 2; Maple syrup 6 tbsp; Lemon juice 1 tbsp; Orange blossom water 1/2 tsp; Salt 1/8 tsp; Unsalted pistachios 2 tbsp

ABOUT Pistachio and Orange blossom Raw Avocado Tart RECIPE

It's a rather unique and fragrant flavour of Orange blossom with avocados and it can upscale a dessert in seconds.... Exciting:heart_eyes::heart_eyes:

Ingredients Serving: 4

For Crust: white rice flour 1 cup
Sweet rice flour 1/4 cup
Salt 1/2 tsp
Butter 1 stick (1/2 cup)
Sugar 1/3 cup
Vanilla essence 1 tsp
For Filling: Avocados 2
Maple syrup 6 tbsp
Lemon juice 1 tbsp
Orange blossom water 1/2 tsp
Salt 1/8 tsp
Unsalted pistachios 2 tbsp

Instructions

TART SHELL: Cream together butter, sugar and vanilla essence.
Add dry ingredients and mix. It will be crumbly. Mix until a dough forms.
Turn dough into tart pan. Press down evenly. Prick the dough all over with a fork.
Cover the prepared shells with plastic wrap and chill for 2 hrs.
Preheat oven to 350F.
Fill the shells with baking beans or with rice. Bake until the sides gets golden colour, about 15-18 minutes.
Remove the baking beans and bake the shells for another 5-7 minutes. Cool in wire rack.
FILLING: Blend all the ingredients till smooth.
ASSEMBLING:) Transfer the filling mixture into prepared crust shells. Carefully smooth out the top. Sprinkle with some decorative toppings.
Freeze for 4-5 hours or overnight.

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