6: Mix in a bowl: 4 tablespoons lime juice, 2 tablespoons olive oil, 10 drops Tabasco, salt and pepper.
7: Prepare 4 avocados and slice. Put in a salad bowl and drizzle the lime juice and oil mixture over. Mix very gently, as the avocado slices are fragile and tend to break up easily.
8: Sit the cooled tart case on its serving plate and fill with the red bean purée in a thick, even layer.
9: Arrange the slices of avocado on top, closely packed as there should be plently of it.
10: Dip a brush in the leftover lime dressing and brush this over the top to give an attractive shine to the tart.
11: Finish with a little coarsly chopped coriander. Your Mexican tart is ready.
Remarks
The Tabasco sauce in stage 6 is not absolutely essentail, but it really does pep up the flavour. Similarly, though it is more Mediterranean than South American, you can use puréed chick peas.