Cut Avocados in half and remove the seed. With a spoon, remove the meat (Scrape the green from inside peel) - (Discard the seed) Chop into small pieces. Put into blender. Add the lime juice. Blend until velvety smooth. Add condensed milk and continue to blend until mixture is like pudding. Pour into tart shells and refridgerate for 2-3 hours minimum. Decorate with whipped cream and serve immediately.

Alternately:
Follow Directions above. Bake pie crust until golden. Let cool. Carefully cut the pie crust into eights. Fill the Ramekins almost full and put two slices of the crust (Crossing over each other with the fluted edges touching the inside round of the Ramekin) on top of each filled Ramekin. Decorate with whipped cream and serve immediately. This filling can also be served in dessert stems with broken pieces of pie crust placed on top and then covered with whipped cream--maybe add a bit of lime peel for color.

Any way you serve it--it is delicious! The more lime juice added, the more firm the mixture--and more tart to the taste! The tarts and/or the mixture can be prepared and then frozen for later use. Thaw by putting in the fridge for a day or so, until completely thawed.

Submitted by: Dianne A.