Avocado and chestnut tart
BEER PAIRING:
6 Luppoli Bock Rossa.
6 Luppoli Bock Rossa.
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PORETTI 6 Luppoli Bock Rossa >>
Recipe ingredients:
300 g of chestnut flour
50 g of pine nuts
50 g of walnuts
25 g of raisins
450 ml of water
Rosemary
Extra virgin olive oil
Salt
2 avocados
100 ml of raspberry sauce
4 mint leaves
Preparation:
In a bowl dissolve the flour with water, add salt, pine nuts, walnuts, drained raisins and rosemary, pour into an oiled mold and bake in preheated oven for about 40 minutes. Peel the avocado obtaining slices of 2 cm to 5 cm thick 1 cm. Create same rectangular shape with the chestnut. Overlap rectangulars alternating chestnut and avocado.
Presentation:
Garnish with raspberry sauce and mint leaves.
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