Ingredients:
· 20-25 Mini crunchy tartlets Masdeu
· Guacamole
2 ripe avocados
½ ripe tomato without skin or seeds
diced
¼ chopped spring onion
the juice of half a lime
salt
a few drops of Tabasco-type hot sauce
· Pico de gallo
½ ripe tomato without skin or seeds
½ onion
the juice of half a lime
Salt
5 cilantro leaves
Extra virgin olive oil
Elaboration:
Guacamole
1. Peel, remove the pit and smash the avocados with until it forms a paste.
2. Mix the tomato and onion to the avocado paste. Season with lime juice, salt and Tabasco-type hot sauce.
3. Add a little chopped cilantro, mix and reserve in a piping bag.
Pico de gallo
1. Cut the tomato and onion into brunoise.
2. Chop the cilantro and add to the tomato and onion mixture.
3. Season with lime juice, a little extra virgin olive oil and a pinch of salt.
Assembly:
Pipe the guacamole into the tartlet.
With a coffee spoon, garnish with the pico de gallo.
