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Nachos Guacamole Tart with Spicy Salsa and Sour Cream

July 26, 2013

More than just guacamole you said didn’t you ZZ2Farming? Show us innovative ways to use our delicious avocados you wrote in your brief for the #Afrikado challenge! Well….I adore a good guacamole and I just don’t get to eat it often enough. I have been thinking and thinking about innovative ways to use avocado (other than making guacamole out of them) and I have come up with quite a few…from grilling them, baking chocolate brownies with them and making pasta sauce with them. More than anything I wanted to turn the “more than just guacamole” phrase on it’s head and show the judges that there are more ways to skin an avo than they think  I am very fond of Mexican or Tex-Mex food, especially if it is spicy with delicious creamy avocado fruit added! So I came up with something that I think is really innovative….and kind of cheeky sneaky! I love a plate of nachos with guacamole and I love cheesecakes and tarts of all kinds, savoury and sweet. So I thought to combine the flavours of a plate of delicious spicy Nachos and came up with this…

I had to go easy on the spiciness and big on flavor because as you all know I have a better half who does not like chilli too much. Well, he thinks he doesn’t but over the years I have been slowly adding a bit more each time to our meals so that his taste buds could acclimatize and get used to it and it has worked…up to a point haha! His tolerance for chilli has definitely increased but one CAN go a chilli too far! So up the chilli ante if you are inclined to. I made half the salsa mild and the other half very spicy for those taste testers who like the heat. It was a great hit and rated quite high on the innovation scale for the tasters. One or two asked how it could possibly be served heated like a plate of Nachos with ooey gooey melted cheese but I have yet to find an answer to that one…It would be fabulous!
This was a  success and would be delicious as a light lunch on a lazy, hot summers day. I can just imagine that sipping on a salty margarita while eating this would be superb. We enjoyed ours on a cold wintry Cape day with a glass of deliciously clean, crispy and fruity Slanghoek Sauvignon Blanc. It is my third and final entry into the #Afrikado More Than Just Guacamole Challenge. Follow @ZZ2Farming  or myself @Collywolly or follow the hashtag #Afrikado to check out all the entries.


Serves 6-8 as a starter portion

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

• 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

1 large tomato, skinned, seeds removed and diced
1 Clove Garlic – peeled and sliced or chopped
½ Medium Red Onion – peeled and finely chopped
1 Red Chilli, seeded and chopped (I used El Burro Chipotle en Adobo for the smokiness)
½ 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
• 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:
3 leaves Gelatin
250g Cream Cheese
60ml Bulgarian Yoghurt
250g Homemade Guacamole
Sweet Ground Paprika
Finely Ground Cayenne Pepper

• 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

1 Large tomato – skinned, seeded and finely chopped
½ Red Onion – finely chopped
½ Red Chilli – seeded and finely chopped
¼ Cucumber peeled and finely chopped,
½ Lime – finely grated zest and juice (use lemon if you can’t get lime)
salt & pepper to season

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

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

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

Enjoy! Have a great weekend. The weather forecast for Cape Town is cold and wet!

browniegirl xx

Thank you ZZ2 Farms for this fun challenge. I had a lot of fun in the kitchen.

Dislcaimer:  All participants who have participated in this challenge will receive a Woolworths voucher valued at R200. The most innovative, winning recipe – chosen by a panel of judges will receive a R2000 Woolworths shopping voucher as well as a lovely ZZ2 hamper.

3 Comments leave one →
  1. Cindy permalink
    July 26, 2013 5:05 PM

    I think this is a very inspired take and am sure to use this recipe very soon. Love the idea and my tastebuds are in an agony of longing already.

    • Colleen permalink*
      July 29, 2013 11:00 AM

      Thank you Cindy! Not too long now and you can start cooking and baking up a storm 🙂 xx

  2. August 5, 2013 8:53 PM

    Fun, Colleen – i love guacamole too. Good luck.

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