Avocado Chilli Tart
|All purpose flour||6 Ounce (1 1/2 Cups / 150 Gram)|
|Butter||4 Ounce (1/2 Cup / 100 Gram)|
|Ice water||1⁄2 Cup (8 tbs) (A Little)|
|Tomato chili sauce||1⁄2 Pint, chilled (1 Cup / 300 Milliliter)|
|Ripe avocados||2 , peeled and sliced lengthwise|
|Lemon juice||1⁄2 Teaspoon|
|Sour cream||45 Milliliter (3 Tablespoon)|
|Chopped fresh coriander/Parsley||45 Gram (3 Tablespoon)|
Sift together the flour, paprika and salt.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg yolk and enough ice water just to hold the dough together.
Press the pastry (it will be too fragile to roll) into a 22 cm (9 in) flan tin.
Line the pastry with buttered foil, fill with dried beans and bake for about 20 minutes.
Remove the foil and beans and return pastry to the oven for a further 5 minutes to brown.
Carefully remove the pastry from its tin while still warm and set to cool on a wire rack.
Put the pastry shell on a serving plate and spread the chilled Tomato Chilli (Chili) Sauce over the bottom.
Top with avocado slices.
Sprinkle with a little lemon juice, swirl on the cream (thinned, if necessary, with a little lemon juice), sprinkle with chopped coriander or parsley and serve immediately, accompanied by Avocado Cream Sauce , if you like.