Enjoy this intriguing recipe for Nachos Guacamole Tart with Spicy Salsa and Sour Cream

Pie Crust:
200g Nachos
1ml Chilli Powder
20g Finely Grated Parmesan Cheese
100g Butter – melted

1 large tomato, skinned, seeds removed and diced
1 Clove Garlic – peeled and sliced or chopped
1/2 Medium Red Onion – peeled and finely chopped
1 Red Chilli, seeded and chopped (I used El Burro Chipotle en Adobo for the smokiness)
1/2 Lime Zest and juice
200g Ripe Avocados flesh
5ml Cumin Seeds (toasted and finely ground)
65ml Coriander (Cilantro) leaves – roughly chopped
Coarsely-ground pepper
Tabasco to taste

Tart Filling:
3 leaves Gelatin
250g Cream Cheese
60ml Bulgarian Yoghurt
250g Homemade Guacamole
Sweet Ground Paprika
Finely Ground Cayenne Pepper

1 Large tomato – skinned, seeded and finely chopped
1/2 Red Onion – finely chopped
1/2 Red Chilli – seeded and finely chopped
1/4 Cucumber peeled and finely chopped,
1/2 Lime – finely grated zest and juice (use lemon if you can’t get lime)
salt & pepper to season

Sour Cream:
Whip to soft peaks or use creme fraiche if you prefer
If you don’t have sour cream you can sour fresh cream by adding lemon juice until it starts to thicken and tastes sour enough

How to
Pie Crust:
Blend the nachos until fairly fine crumbs

Add the parmesan and chilli powder and mix through

Add the melted butter and mix together then press into the bottom and sides of a shallow pie dish, smoothing the surface

Refrigerate until needed

Mix all guacamole ingredients (excepting the avocado) together then blend until fine

Add the avocado flesh and blend again until creamy

Season to taste with the salt, pepper and Tabasco (I used 5ml)

Cover with cling film and set aside until needed

Tart Filling:
Prepare the gelatin leaves by soaking in 1 liter cold water for 20 minutes then squeezing out the cold water and dropping them into 15ml boiling water to dissolve – stir and set aside to cool slightly

In a large mixing bowl whisk cream cheese and yoghurt until smooth

Add the gelatin and whisk in

Fold in the prepared guacamole and blend well

Taste and adjust seasoning if required – I needed to add more salt

Pour into the prepared crust and smooth over the surface with a spatula

Sprinkle top with a bit of cayenne pepper and sweet paprika

Refrigerate for 4 hours or more

Mix all together, taste and season then cover and refrigerate until needed

To Serve:
Remove the tart from the fridge half an hour before needed

Cut into wedges or squares (depending on your pan shape) and serve with a spoonful of salsa, a dollop of sour cream and some grated sharp cheddar cheese

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