Avocado and condensed milk tart, or tarta de palta, is a no bake dessert of crushed whole wheat cookies and butter pressed into a pan and topped with a cream of ripe avocados blended with condensed milk and Pica lime juice and zest, chilled for at least 2 hours. It takes 30 minutes of preparation and serves 4.
It gives a new twist to one of the favorite ingredients of Chilean and Latin American cooking, turning avocado into a sweet, creamy dessert.
How to Make Avocado Tart?
No oven is needed. Whole wheat cookies are ground with butter into crumbs and pressed into a mold, and the avocado, lime, and condensed milk cream is blended until smooth, spread on top, and chilled.
Nutritional Information
Each serving of avocado and condensed milk tart contains approximately 1,070 kcal, 16 g of protein, 65 g of fat (30 g of saturated fat), 80 mg of cholesterol, 109 g of carbohydrates, 69 g of sugars, 12 g of fiber, and 430 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade No Bake Avocado Tart Recipe
Preparation: 30 minutes
Servings: 4
Ingredients
- 300 g of whole wheat cookies (digestive biscuits)
- 125 g (9 tablespoons) of butter
- 3 ripe avocados, in pieces
- 1 can (397 g) of sweetened condensed milk
- 1 lemon
- 2 Pica limes or key limes
Instructions
- Grind the whole wheat cookies in a food processor, add the butter, and pulse at medium speed until crumbs form. Spread the crumbs in a round mold about 15 cm (6 inches) in diameter and press gently with your fingers into an even layer. Set aside.
- In a blender, add the avocado pieces, the juice and zest of the Pica limes, and the condensed milk, and blend into a smooth, even cream.
- Spread the avocado cream over the cookie base and refrigerate the tart for at least 2 hours. Decorate the surface with lemon zest and serve as a dessert or at teatime.
Additional Tips
Use very ripe avocados
Ripe, buttery avocados blend into the smoothest cream and need no extra liquid.
Do not skip the lime
The lime juice slows the oxidation of the avocado and keeps the cream green.
Cover it well
Press plastic wrap directly onto the surface of the cream in the fridge to keep air away and avoid browning.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Condensed milk | Coconut condensed milk | 1 can | Dairy free |
| Condensed milk | Greek yogurt with honey | 1 cup + 3 tablespoons | Lighter |
| Pica limes | Key limes or regular limes | 2 | Similar acidity |
| Whole wheat cookies | Vanilla cookies | 300 g | Sweeter base |
Frequently Asked Questions (FAQs)
1. Does avocado tart need an oven?
No, it is made entirely without an oven. It only needs at least 2 hours in the fridge to firm up before serving.
2. How do I keep the avocado cream from turning dark?
The lime juice slows the browning, so do not leave it out. Cover the tart well in the fridge and eat it within 2 days.
3. How long does it keep in the fridge?
Up to 2 days, well covered. After that the avocado begins to oxidize and its flavor and color change.
4. What size mold do I need?
A round mold about 15 cm (6 inches) across serves 4. With a larger mold the crust and cream will be thinner, so scale up the ingredients in proportion.
Can I Replace the Condensed Milk?
You can use coconut condensed milk or a mix of Greek yogurt and honey as lighter alternatives, although the cream will be slightly less firm.
Avocado in Chile
Chileans call avocado palta, from the Quechua word, and it is a daily staple spread on bread, added to sandwiches, and served with almost everything.
Did You Know?
The avocado is native to Mexico, where it is called aguacate, from the Nahuatl word ahuacatl.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Lemon Pie Recipe
- Chilean Passion Fruit Meringue Pie Recipe
- Chilean No Bake Wine Cookie Cake Recipe
- Chilean Stuffed Avocado with King Crab Recipe
