No-bake Honey Avocado Tartlets

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I’ll break it down for you. What you see is basically mashed avocado, honey and cream cheese, sitting atop a gingersnap crust. A little shaved chocolate on top. Weird? Ew? Yeah, the rest of my family thought so too. Until they tried it… And loved it. My sister included, and she scoffs at anything that ‘tries too hard’ or ‘just doesn’t work’. Thankfully, this ‘works’. There’s none left in the fridge now, and that makes me happy.

It’s tiny revelations like these that make me determined to carry on pursuing a growing creative streak, egging me on, to keep experimenting with wacky combinations, as well as the tried-and-true stuff. I know I’m typically all about easy, but what’s striking about this particular combination of avocado and gingersnap is its hidden complexity. Look, I had leftover gingersnaps that looked pretty neglected, all the other choccies and biccies stealing the limelight, simple M&S stuff tucked away in the very corner of the fridge. And then, of course, the avocados. On the brink of mild brownness, tenderness (yes, ok, rottenness). Everything was so simple, so random. Nothing to lose. I’ve seen a few avocado frosting recipes before on some health blogs and decided to give the touch of cream cheese a go, though I chucked in some honey, instead of powdered sugar, which was a strong contender as I sat in the kitchen wondering what really would go best with what I had.

The cream cheese in the filling luxuriates what would otherwise simply be avocado on very sweet toast. The gingersnap offers some bite to sharpen its creamy, wholesome counterparts- lots of good unsalted butter and the ripe avocado. Each tartlet is small but rich, holding up its worth. Have two or three the morning after you make them for pure pleasure. Best straight out of the cold fridge, when the filling is slightly stiffer, and the flavours, especially that of the honey, taste fresh and distinct. Creamy, dense, delightful.

Honey Avocado Tartlets (makes around 12 mini 2-inch tartlets)

10 gingersnaps, crumbled (90g after a good smashing)

20g melted butter

half an avocado (around 65g)

50g cream cheese, softened

1 tablespoon thick honey

Either in a food processor or ziploc bag with a rolling pin, bash/whizz the biscuits till you get fine crumbs. Mix this with the melted butter. I used a rolling pin to bash the biscuits, then mixed the butter in by hand. Hand work is so therapeutic. The end result should feel like wet sand.

In a 12-mold tart pan (or if you would like bigger tarts, you can use a muffin tin), press around a tablespoon and a half of the mix into the molds. It took me a good 15 minutes to do this for all 12, but patience is key. Press, press, press. Just try not to let the sweat drip into your work.

In a small bowl, mash the avocado, honey and softened cream cheese together. If your cream cheese is as hard as a block from the fridge, microwave it for a minute or so, or until it’s much softer and pliable. Using a teaspoon measure or your fingers, put (or pipe, if you’re feeling all posh) the filling into the centre of each mold. Place the tart pan into the fridge and let them rest there for at least 4-6 hours. Pop each tartlet out to enjoy later on in the day or the next morning. The crust will be firm and almost crisp. If you want, add some chocolate shavings on top by using a knife and a block of good dark chocolate (thank you extra Mast Brothers goodies), the knife scraping bits off away from you, almost like how you would sharpen a knife. Drizzle more honey on top. These last 3-4 days in the fridge.

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