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180g lightly salted nachos (or your preferred flavour), finely crushed
80g butter, melted
450g avocado pear, mashed (about 3 large)
Juice and zest of half a lime
250ml LANCEWOOD® Sour Cream, room temperature
230g LANCEWOOD® Medium Fat Cream Cheese Plain or Spring Onion & Chives Cream Cheese, room temperature
Salt and freshly ground black pepper to taste
30ml cold water
Mix crushed nachos and butter. Press firmly into bottom of 23cm loose-bottomed tart pan. Set aside.
Purée avocado, lime juice and sour cream. Add cream cheese, lime zest and seasoning to taste. Set aside. Sprinkle gelatine over water. Leave to stand for 5 minutes. Microwave for 10 seconds. Remove stir. Repeat 2 more times. Do not boil gelatine. Cool slightly. While beating, add gelatine in thin stream to cream cheese mixture. Spoon into prepared pan and spread. Cover and refrigerate for at least 2 hours.
Garnish with lime and coriander and serve with tomato salsa.
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