These prawn and avocado tartlets are an easy appetizer for celebrations or a casual tapas spread. I put them together in just 15 minutes using pre-cooked prawns and store-bought tartlet shells, so there's no need to turn on the oven. Ripe avocado adds wonderful creaminess, and lime provides a bright, zesty touch that goes so well with seafood.
If you're looking for avocado tartlets made without cream cheese, this combination with cherry tomatoes, green and black olives, and fresh cilantro is fantastic. I love the contrast between the creamy filling and the crisp pastry shells; to keep them crunchy, it's best to assemble them just before serving. With just a few ingredients, you have a starter for four that is easy to bring to the table and fun to enjoy in bite-sized pieces.
To complete your appetizer spread, take a look at my Savory tartlets for Christmas and these Quick Christmas canapés, two wonderful options to pair with this starter.
You can keep all the ingredients prepped in the fridge, tightly covered, and mix the lime juice into the avocado to slow down browning. Store the empty tartlet shells in a dry place and fill them right before serving so they stay crisp.
I don't recommend it: both tomato and avocado change texture once thawed, and the pastry shell will lose its crispness. It is best to prepare only what you plan to serve.
You can replace it with a little fresh flat-leaf parsley or simply leave it out. The lime, olives, and prawns already provide plenty of flavor to the filling.
Appetizers & starters
Appetizers & starters
Appetizers & starters
Appetizers & starters
Appetizers & starters
Appetizers & starters
Appetizers & starters
Appetizers & starters
