Avocado Lime Tartlets with Shortbread Crust

For crust:
1/2 cup firmly packed brown sugar
1 cup nondairy butter or coconut oil
1/4 teaspoon salt
2 1/4 cup all-purpose flour, divided

For filling:
Four ripe avocados, peeled and pitted
1-15oz  can coconut cream
1/2 cup lime juice
4 ounces extra firm tofu, drained
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
zest of one lime, plus extra for garnish
2 cups powdered sugar, or as needed
1/2 cup sweetened coconut shreds or flakes

To make the crust, preheat the oven to 325°. Using an electric mixer, cream together the brown sugar and butter. Add the salt and mix to combined. Add 2 cups of the flour and mix well. Turn the mixture out onto a floured work surface and knead for about five minutes, adding the remaining quarter cup of flour as needed.

Press about 1/4 cup of dough into the bottom of a cupcake tin, press firmly to create a bowl or you can use a mini pie tin, tart pans or even one of those dessert cup pans.

Bake the tart crusts for 20 to 25 minutes or until golden. Cool before removing from the pan.

To make the filling, add the avocados, coconut cream, lime juice, tofu, vinegar, vanilla, and lime zest to the bowl of a mixer. Mix until smooth. Add the powder sugar, 1/2 cup at a time, and continue to mix until fully incorporated. The texture should be silky and thick, like a custard. If yours is still too runny, you can add more sugar, 1/4 cup at a time. Sometimes, no electric mixer just can't make that really smooth, almost with consistency that you're after, so I finish the job off with my immersion blender. The texture should be that of a thick putting or custard. Refrigerate until ready to use.

In a dry pan, toast the coconut flakes and until lightly browned, and set aside.

Pipes the filling into the cooled tart shells. Sprinkle each with lime zest and toasted coconut.

Yield 6 to 12 tarts, depending on size