How to make avocado tart

A pack of biscuit

2 ripe avocados pitted and peeled

100 g fresh milk

50 g coconut oil, melted

3 tbsp lime juice

100 g maple syrup

2 tsp lime zest

1 tbsp unsweetened desiccated coconut

2 tsp lime zest

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Coarsely blend biscuit and transfer to a 12-cup muffin pan.

Press a heaped tablespoon of the mixture into the base of each muffin cup and press down firmly.

Blend avocado, lime zest, maple syrup, lime juice until smooth. Pour onto the bases, smooth the tops and sprinkle with coconut and lime zest.

Transfer to the freezer for 1 hour, or until firm.

Place in the refrigerator for 10 minutes to soften before serving. If not eating right away, store in the freezer then thaws slightly in the fridge before serving.