This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Crust:
Filling:
Crust:
Mix crushed nachos and butter. Press firmly into bottom of 23cm loose-bottomed tart pan. Set aside.
Filling:
1. Purée avocado, lime juice and sour cream. Add cream cheese, lime zest and seasoning to taste. Set aside.
2. Sprinkle gelatine over water. Leave to stand for 5 minutes. Microwave for 10 seconds and stir once done.
3. Repeat 2 more times. Do not boil gelatine. Cool slightly.
4. Lightly beat the cream cheese mixture and add gelatine in a thin stream while beating.
5. Spoon into prepared pan and spread. Cover and refrigerate for at least 2 hours.
To finish:
Garnish with lime and coriander and serve with tomato salsa.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now