Tartlets with Shrimp, Avocado and Pesto
Shrimp provide complete protein and iodine, while avocado adds potassium, fiber and soft fats. The almond base keeps the tartlets low-carb without regular pastry dough.
Mix Almond flour (110 g), Egg yolk (54 g) and Olive oil (25 g), then knead a firm dough. Press the dough into 9 small tartlet molds.
Bake the tartlets at 180°C for about 12 minutes, until the edges dry and lightly brown. Cool the shells before filling.
Quickly fry Shrimp (150 g) for 2-3 minutes, until pink and opaque. Peel Avocado (150 g), dice it finely and sprinkle with Lemon (10 g).
Reserve some shrimp for garnish and chop the rest. Mix avocado, chopped shrimp, Pesto sauce (50 g), Table salt (1 g) and Black pepper (1 g).
Fill the cooled tartlets with the mixture, then top with the reserved shrimp and Cherry tomatoes (45 g).
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