Almond Shortbread Crust

1. Preheat oven to 350° F.
2. Add sliced almonds to a food processor and pulse until roughly coarse. Add the rest of the tart shell ingredients and pulse until the mix just starts to come together but the dough is still crumbly. 
3. Divide the dough evenly between six 4.75″ removable bottom tartlet pans, about 1/4 cup dough in each shell. With lightly floured hands, gently press the dough into the pans so it covers the bottom and pinch along the sides to create a thin, fluted edge up the sides of each pan. Prick small holes in the bottom of each tart using a fork.
4. Place the tart pans together on a baking sheet. I like to line the baking sheet with a Silpat silicone baking mat to keep the tarts from sliding around on the pan. Bake for about 15-18 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. If it gets too puffy, use the back of a measuring cup to gently press the dough back down in the center. Set aside and allow the shells to cool.
5. Once cool, carefully remove the shells from the tart pans and place on a baking sheet. 

Avocado Filling

1. Place all avocado filling ingredients in a food processor and process until smooth and creamy.
2. Divide the filling evenly between the chilled tart crusts. Use an offset spatula to smooth the filling.
3. Top each tart with 1/4 cup of blueberries. 
4. Refrigerate or freeze for at least 4 hours. Just before serving, optionally add sprigs of thyme, mint or basil for herby freshness. Serve chilled or frozen, depending on your mood and the weather. I personally love these tarts frozen on a hot summery day.