Do you already know my avocado shortcrust pastry instead of butter? 😊 Have you already decided how to use it?

If you’re looking for ideas, try making this tart, made precisely with this avocado shortcrust which has been very successful here at home for a few years.

And I’m happy about it because avocado is truly a precious fruit. It’s nutritious, an excellent source of vitamins, minerals like phosphorus, calcium, and potassium, and contains monounsaturated fats, good for the heart and cardiovascular system.

Glossing over the fact that I love to eat avocado as is, I also enjoy using it in cooking as an ingredient because it’s versatile, excellent in both sweet and savory preparations, and it has the undeniable advantage of being used in some recipes instead of butter, as in this tart, providing a more than valid alternative for those intolerant to lactose, or those who don’t want to use butter, or avocado lovers like me, or simply those of you who want to surprise your children with a naturally green tart.

I really like this golden and slightly greenish tart, and you?

And this time I used two different jams. Curious to know which ones? 😊

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For more avocado recipes, take a look here: 👇

Difficulty: Easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 8Pieces
Cooking methods: Oven
Cuisine: Healthy
Seasonality: All seasons

Ingredients

1 avocado shortcrust pastry
1 cup sour cherry jam
2 tbsps bergamot jam

Tools

Tart Pan
Rolling Pin
Pastry Wheel
Parchment Paper
Cooling Rack

Preparation

Prepare the avocado shortcrust by following the basic recipe and let it rest in the fridge for about 15 minutes.
No extended resting is needed, this shortcrust works well when not too cold.
Divide the dough in half and use one part for the tart base: roll out the dough with the rolling pin to get a not too thin disc of dough (I recommend a 9 or 9.5-inch tart pan lined with parchment paper).
If necessary, reinforce the edge by adding a strip of dough around the circumference and pressing it with your fingertips to adhere well to the dough base and the pan edge.
Spread the jam and smooth it with the back of a spoon.
Roll out part of the remaining dough and cut it into strips using a pastry wheel or knife.
Place the strips on the jam.
This time I was traditional with the decoration, but the strips can be arranged in any way you like!
At this point, I added the bergamot jam. I added it in small amounts only in some parts of the lattice.
😋 The bergamot jam was new to me; I bought it without having tried it before, discovering only upon tasting that it has a particularly intense flavor for me. After trying various uses, I realized that I like it added in small amounts to tarts, finding in this way the right balance of flavors, for me. And it pairs very well with avocado shortcrust.
For those who don’t have bergamot jam on hand, lemon jam can be used in the same way.
Complete the decoration by covering the edge with small heart-shaped (or flower, or other shapes) dough pieces made with a simple cookie cutter.
Bake in the oven at 356°F (180°C) for 20-25 minutes, considering as always that the time can slightly vary depending on the oven and personal preference.
Let cool on a rack before serving.
Great even the next day! 😋