Ingredients 1 ripe avocado
20 grams reduced fat fetta cheese
1 tablespoon of lemon juice
1 slice red onion
1 packet of luxe traiteur canapé cups (picture of the packet at the end of recipe)
1-2 sprigs of parsley
In a bowl add the avocado, lemon juice, and feta cheese and mash well until almost smooth. For a completely smooth mixture you can add this to a processor or stick blender now and purée until smooth. I like mine slightly chunky.
This is the chunky consistency I like to have
Cover the bowl and place mixture into the fridge for at least 15 minutes to chill.
Take the mixture out of the fridge only when you are ready to serve the tarts.
The Mini Tarts I use
Cut the onion slice into smaller pieces about two centimetres each.
Fill each tart to the top which is approximately one teaspoon of mixture per tart.
This is how full the tarts should be
Place two pieces of red onion on top of each tart.
Place the tarts onto a serving plate and place the sprigs of parsley on the plate as a garnish.
Avocado filling is best when chilled.
Always fill the tarts before serving as the mixture will make the tart go soft if they are filled and sitting in the fridge for too long.