AVOCADO CHEESE TARTS (LOW CARB)
Perfect for people watching their carbohydrates. If you've ever tried to come up with appetizers that are low carb, you know it's not easy. This is not really a "tart" in the traditional sense, but they are tasty and have great texture. Enjoy!
Provided by kelycarter_
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine the avocado, minced garlic, mayonnaise and lemon juice in and blend to desired consistency (chunky or smooth - your choice). Add salt to taste. Refrigerate for at least 2 hours.
- Heat a large frying pan or griddle on medium-high heat. Drop tablespoon-fulls of the grated cheese directly on the ungreased frying pan/griddle. Use a spatula to shape the melting cheese into circular shapes. Allow the cheese to bubble and once the oil begins to separate from the cheese and the entire surface is covered in tiny bubbles, use a spatula to transfer the cheese disc to an ungreased mini muffin pan. Press the cheese disc into the shape of each muffin cup. This must be done quickly as the cheese needs to still be hot to shape properly. Allow to cool for 3 or 4 minutes and remove from the muffin tins. The cheese will now be a crispy "tart" shell. This step can be done several hours in advance.
- When ready to serve, spoon a teaspoon of the avocado mixture into each tart shell. Top with any combination of cilantro, tomato, green onion or olives to serve.
CRAB, AVOCADO & HERBY HOLLANDAISE TARTS
These versatile crab tarts are perfect for Christmas or celebratory meals
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Starter
Time 40m
Yield Serves 8 as a starter
Number Of Ingredients 13
Steps:
- Heat oven to 200C/fan 180C/gas 6. Punch out a circle from the centre of each slice of bread using a 10cm round cutter and roll flat with a rolling pin. Brush circles with the melted butter on each side, then press into 8 individual tart tins. Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges. Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry. Leave to cool. Can be kept in an airtight tin for up to 3 days.
- To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil. Simmer for about 5 mins or until reduced to about 1 tbsp. Take off the heat, then strain out bay leaf and peppercorns. Will keep covered in the fridge for up to a week.
- Halve avocados, stone and peel. Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice. Can be kept covered in the fridge for up to 2 hrs before serving. When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat. Tip vinegar reduction into a tall, narrow jug, then add the egg yolks. Melt the butter in a pan over a medium heat (don't boil), then add to the jug. Put a stick blender right to the bottom of the jug, turn on and draw very slowly up through the butter. The sauce will thicken as the yolks and butter meld together. Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness. Spoon the hollandaise generously over each tartlet so it oozes over the crab. Serve at once.
Nutrition Facts : Calories 484 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
AVOCADO TARTS
Make and share this Avocado Tarts recipe from Food.com.
Provided by Sara 76
Categories Lunch/Snacks
Time 25m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Cut pastry into rounds using a 6-7cm cutter. Place pastry rounds in patty tins. Prick base of pastry. Bake at 190C for 10 minutes or until golden brown. Cool.
- place avocado, sour cream, mayonnaise, lemon juice, garlic and cayenne into a food processor or blender. Process until smooth.
- Spoon or pipe avovado mixture into cooled pastry cases. Garnish with snipped chives.
Nutrition Facts : Calories 112, Fat 8.3, SaturatedFat 2.2, Cholesterol 2.7, Sodium 98.6, Carbohydrate 8.6, Fiber 1.2, Sugar 0.3, Protein 1.3
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