This is certainly an unusual tart but if you are fond of citrus and avocado you should definitely give it a try!
For the crust:
125ml pecan nuts, chopped
125ml salted crackers, crushed
15ml melted butter
a pinch of salt
1 egg white
Preheat your oven to 180℃.
Prepare a tart tin by spraying it with cooking spray.
Add the pecan nuts and salted crackers to the bowl of a food processor and blitz until you have even crumbs.
Add the rest of the ingredients and blitz until well mixed.
Spoon the ingredients into the prepared tart tin and press evenly onto the bottom and sides of the tin.
Bake the crust for 12 minutes.
Remove from the oven and set aside to cool on a cooling rack.
For the filling:
3 ripe avocado pears
zest of 3 limes
83ml lime juice
10ml powdered gelatine
125ml coconut milk
Scoop the flesh from the avocado into a blender.
Add the yoghurt, honey, vanilla and lime zest and blitz until the mixture is completely smooth. Scrape the mixture down to check the smoothness and blitz again if necessary.
Add the lime juice to the bowl of a stand mixer fitted with the whisk attachment.
Sprinkle the gelatine over and allow to bloom for 5 minutes.
Pour the coconut milk into a small saucepan and turn on the heat. Warm the mixture until tiny bubbles start appearing but before it boils.
Pour the warm coconut milk onto the gelatine mixture while running the mixer, whisking continuously.
Whisk for another 5 minutes, once all of the coconut milk has been incorporated.
Scoop the avocado mixture into the gelatine mixture and combine with a spatula.
Pour the mixture into the baked crust and refrigerate for at least 4 hours.