Ingredients
For the shortcrust pastry
150 g of Type 0 Soft Wheat Flour | W270
50 g of potato starch
80 g of cold butter in cubes
4 g of salt
30 g whole egg (about 1 beaten egg)
30 g of cold water
 
For the shrimp in cocktail sauce
150 g of steamed shrimp
100 g of mayonnaise
1 g of salt
3 tablespoons of ketchup
1 teaspoon of tomato paste
1 teaspoon of Worcestershire sauce
1 tablespoon of Whiskey or Cognac
3 drops of Tabasco
Pepper q.s.
 
For the guacamole
2 ripe avocados
1/2 onion
8/10 cherry tomatoes
Green chilli (a piece and to taste)
Olive oil q.s.
1 or 2 limes (zest and juice)
Salt q.s.
Pepper q.s.
 
For decoration
2 avocados, not too ripe
Lemon juice
Chive flowers
Egg for brushing
 
Directions
First, prepare the base: sift the flour and starch into a large bowl, add the salt and mix. Add the butter and rub it with the flour until you get a sandy consistency. At this point, create a hole in the center of the mixture, then add the egg and water. Knead until a homogeneous consistency is reached, then create a ball, place it in a bag, flatten it with a rolling pin giving it a thickness of about 1 cm and let it rest in the fridge for 2 hours.
Meanwhile, prepare the shrimp in cocktail sauce. Pour the shrimp into a bowl and, separately, mix all the other ingredients. Pour 3 generous spoons of cocktail sauce into the shrimps, mix well and store in the refrigerator covered with cling film.
Proceed with the preparation of the guacamole: cut the avocado in half and remove the kernels, extract the pulp and pour it into a large bowl, then mash it well until you get a puree. Cut the cherry tomatoes, remove the water and seeds and add them to the avocado. Divide the onion in half lengthwise, cut it into thin slices and add it, with the lime juice and zest, to the avocado, season with salt, pepper and oil, and mix well. At this point, resume the dough, roll it out to give a thickness of about 4 mm and make a disc with a diameter of 25 cm. Grease a ring with a diameter of 18 cm and 2 cm high, place it on a baking sheet (with parchment paper at the base) and insert the brisée disc. Pay attention to make it adhere to the walls and along the base, then remove the excess a small knife and let it rest in the fridge covered with plastic wrap for about half an hour.
After the resting time has elapsed, wet a sheet of parchment paper, squeeze it and dry it, then line the dough and pour in some beans or rice so as to cook it in white. Cook in static mode and at 160° for about 30 minutes, then remove the parchment paper and finish cooking until the base is browned (about 20 minutes). Once cooked, remove it from the ring, brush it with the egg beaten with milk both internally and externally and bake it again for a few minutes.
Once cooled, stuff the base with a layer of guacamole, level it and cover with the shrimp in cocktail sauce (filling the empty spaces with more sauce). Cover the shrimp layer with more guacamole and level everything.
Once the composition is finished, you can proceed with the decoration. Open the less ripe avocado as for the previous one and slice the pulp thinly. Wet the work surface on which to place a sheet of transparent paper (so as not to make it move). Sprinkle the lemon on the surface of the foil and start arranging the avocado slices on top of each other and in several rows, sprinkling lemon from time to time. Place the ring with which you cooked the base on the avocado bed, so as to cut out a circumference of avocado sufficient to cover the entire cake. Remove the excess avocado, then place a sheet of cling film on the avocado slices and mash so that the disc remains stationary. Lift it gently, place the part of the disc without the film on your hand, remove the clining film and place the avocado disc on the cake. At this point, sprinkle with lime, drizzle with olive oil, lime zest, salt and chive flowers.



In cooperation with L’Ultima Fetta