Mango-avocado tart with prawns

Ingredients for 4 servings:

• 8 shortcrust pastry tartlets
• 1 mango(s), ripe
• 2 avocados, ripe
• 4 cherry tomatoes
• 2 eggs, hard boiled
• 8 prawns, fully cooked, peeled
• 2 tbsp crème fraîche, or mayonnaise
• 4 black olives, pitted
• 1 lemon(s), organic, juice, possibly more
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small treat as a starter or in between

Peel and pit the mango and avocados, then place the flesh into a bowl. Mix in the juice of one lemon (you can add more later, if you like). Finely chop the eggs and add them, along with the crème fraîche (or mayo). Blend everything with a hand blender or in a food processor and season with salt and pepper. It should taste fruity and fresh. Refrigerate the mixture for two hours. Fill the tartlets (shortcrust pastry!) with the mixture and decorate with quartered cherry tomatoes, one prawn, and 2-3 slices of olives.