© J Sainsbury plc 2020
Lime and ginger tartlets
Made with a cashew crust and an creamy avocado filling, these zesty lime and stem ginger tartlets are both gluten-free and vegan. And they can be whipped up in just 30 minutes
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Ready in 26 minutes
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Cooking time 6 minutes
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Prep time 20 minutes
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Makes 4 tartlets
Ingredients
For the tartlet case
- 50g cashew nuts
- ½ tsp gluten-free xanthan gum
- 75g dried stoneless dates
For the filling
- 75g stem ginger in sugar syrup, drained and roughly chopped
- 1 ripe avocado, destoned and peeled
- ½ lime, zested and juiced
Method
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1
Preheat the oven to 190°C/fan 170°C/gas mark 5. Process the cashew nuts and the xanthan gum in a liquidiser until it forms a fine powder.
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2
Add the dates and 1 tbsp water and continue to process until a smooth paste is formed.
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3
Lightly grease a 4-hole muffin tin. With wet hands, divide the mixture into 4 balls and place one in each hole. With your finger wrapped in cling film, press the mixture into the base and up the sides. Bake in the oven for 5-6 minutes until firm. Leave in the tin to set, then carefully move on to a cooling rack.
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4
Place the stem ginger, avocado and lime zest into a bowl and whizz with an electric mixer until smooth. Add lime juice to loosen the mixture, but keep it firm. Pipe the mixture into each tartlet. Keep refrigerated until required.
