Savory Shrimp & Avocado Tartlets
Ingredients
For the Tartlet Shells
1 ¼ cups all-purpose flour
½ cup cold unsalted butter, cubed
1 tbsp cold water (more if needed)
¼ tsp salt
For the Avocado Cream
2 ripe avocados
2 tbsp lime juice
2 tbsp sour cream or Greek yogurt
1 small garlic clove, minced
Salt & black pepper, to taste
For the Shrimp Topping
12 medium shrimp, peeled and deveined
1 tbsp olive oil
1 garlic clove, minced
½ tsp paprika
Salt & black pepper, to taste
For Garnish
Microgreens or fresh herbs
A drizzle of herb oil or extra virgin olive oil
Optional: chili flakes, lemon zest
Instructions
1. Make the Tartlet Shells
In a bowl, mix flour and salt.
Add cold butter and rub with fingertips until mixture resembles coarse crumbs.
Add cold water and mix until dough just comes together.
Chill for 20 minutes.
Roll out the dough and press into tartlet molds.
Poke the bottoms with a fork and bake at 180°C (350°F) for 12–15 minutes until golden.
Let cool completely.
2. Prepare the Avocado Cream
Mash avocados with lime juice, sour cream, garlic, salt, and pepper.
Blend until smooth and creamy.
Transfer to a piping bag for easy filling.
3. Cook the Shrimp
Toss shrimp with olive oil, minced garlic, paprika, salt, and pepper.
Sear in a hot pan for 1–2 minutes per side until pink and cooked.
Set aside.
4. Assemble the Tartlets
Fill each baked tartlet shell with avocado cream.
Place 2–3 shrimp on top.
Garnish with microgreens or herbs.
Drizzle lightly with herb oil.
Optionally sprinkle chili flakes or lemon zest for brightness.
Serving Suggestions
Serve as an elegant appetizer for parties or holiday dinners.
Best enjoyed immediately for the crispest tartlet texture.