think about it, and make sure avocado key lime mousse tart is really what you want

By juliaonnymag on 8/13/2012

i was envisioning a key lime pie. a few hours later of zesting and juicing and blending, what i had was not key lime pie but some strange, sour, fatty mush. avocado is not a substitute for condensed milk; the flavor sustains. if sour, sweet avocado mousse (emphasis on mousse) appeals to you, make the tart. there is a way in which it is oddly good. if you are like me and you were hoping to bring the tart to a picnic for the crowds to enjoy, then don't. the pie is an experiment. my family voted unanimously against my bringing it to the picnic. i added a whole can of coconut milk to a chunk of the avocado base, and i sort of, kind of, saved it, although i'll probably be eating it alone. the crust has potential; i overblended mine because i only had an immersion blender on hand. i recommend using dates over stevia for the crust, the flavor goes well with agave. my advice is to make use of other recipes online, which focus less on avocado and more on milkier substitutes, like coconut milk. i will have to say one other thing, i have wanted to go to pure food and wine, but now not so much.

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