The avocado cream tartlets are very simple, they are prepared in a moment.
And then when they reach my hands, they disappear. I always eat them all!!

I am fond of avocado, I could eat it every day. And I like to eat it like this, in pieces, or by the spoonful. 😊

My kids, on the other hand, don’t really like avocado (it had to be said, right?). So, I tried to turn it into cream and offer it to them in a finger food version.
It’s lucky, I must say, that in my house what you eat with your hands is always a hit!

The first time I photographed these avocado cream tartlets, the photos were so-so. Let’s even say they were ugly (and I left evidence at the end of the article 😅). This blog had just opened and I wasn’t familiar with the camera. Well, not that I’ve become some kind of photographer now, but I’ve taken a few small steps, and so… here they are, the avocado cream tartlets I served yesterday (I’m updating this article on 11-2-16):

The recipe is always the same, I haven’t changed a single ingredient (apart from the addition of the decoration), but it is true that just changing the presentation, or cutting the tartlets with a mold (and the heart never fails), can change the opinion even of those kids who refuse to taste! 😀

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avocado and yogurt cream tartlets - hearts

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 avocado
3 tablespoons plain natural yogurt (unsweetened)
1 teaspoon lemon juice
1 teaspoon fresh ginger (grated)
chili pepper (optional)
chia seeds (for decoration)

Tools

Mortar
Cookie Cutter

Steps

Peel the avocado.
☝ When used in creams, the avocado must be ripe. To check, just press the fruit lightly with your fingers, if it is ripe a small dent will form.
Cut the pulp into pieces and grate the ginger root.
Pound in the mortar (or mash with a fork or blend with a food processor) the pulp together with the yogurt, lemon, and ginger. Add chili pepper if you prefer it spicier. You can also increase the amount of ginger as desired.
Here you have it, the avocado cream is ready in no time.
I made heart-shaped tartlets using a cookie cutter and decorated the tartlets with chia seeds and chili pepper, but you can also use other seeds like sesame or poppy seeds, or decorate them with strips of lemon zest. In short, however you like it. 😊
This avocado cream can also be spread on slices of bread, white or whole grain, can be garnished with tomatoes or shrimp, can replace mayonnaise in sandwiches with cooked ham and lettuce, or can be used to cream a risotto.
It keeps for a couple of days in the fridge, well sealed in a container, preferably covered with cling film touching the surface, as exposure to air darkens its surface. But I’m sure your tartlets won’t stay on the plate long enough! 😃
And as I mentioned in the introduction… I couldn’t bring myself to delete these two photos, I’m fond of them! 😊

Salt-Free Tips

Remember that my avocado cream tartlets are salt-free. 😉

If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually reduce salt, the palate needs to get used to it slowly and shouldn’t notice the gradual reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that don’t dilute flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow exceptions. It’s good for the mood and helps perseverance.

If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.