I’m not sure what is going on, but Dallas has moved to the center of the sun.  It is so freaking hot here and we’ve only had a few days of rain (thank you, Hurricane Alex).  Every time I walk around outside I see people on the street spontaneously combust.  It’s really become a problem.

Since summer arrived early for us and has been sticking around for the long haul, we the people of Dallas have had to improvise on ways to keep cool.  Our poor air conditioner’s are chugging along, moaning in pain from the constant back-breaking work.  Ice cream melts on the spot, so all the little kiddos are moping around sadly on their summer break.  Plus, I’m sure all of the pools will be dried up soon because the water is evaporating at an alarming rate in this bleak, white hot weather.  In order to stay cool, we turn to standing in front of the freezer with the door open, working long hours at the office because the company is footing the electricity bill, and taking baths in ice cubes.

And now it’s August.  Dreadful August.  I usually fear the heat of this month, but this year I am deathly afraid.  If school wasn’t just around the corner, I would pack up and move to Alaska.  But since I’m stuck here on the sun, I’ve been brainstorming other ways to keep cool in hopes that I don’t melt.  Maybe if I could just keep my insides cool enough, the outsides wouldn’t be so, well, let’s just say it…sweaty.  A tasty, frozen-style dessert may just do the trick.  Something with a hint of the south to remind me where I live, but with enough refreshing citrus to help my mind wander to a breezy poolside retreat.

Avocados and limes.  Such a perfect pair.  Mix them into a creamy frozen treat and you may just have the perfect way to beat this crazy summer heat…

Avocado Lime Tart

3/4 cups heavy cream
1/3 cup sugar
1 ripe avocado, peeled and pitted
1 package cream cheese, softened
1/4 cup fresh lime juice
1 tart crust (recipe below)

Heat the cream in a small saucepan until small bubbles form around the edges.  Remove from heat, add sugar, and stir until sugar dissolves.  Pour the liquid in a bowl and allow to cool.

In a food processor, blend the avocado and cream cheese until smooth.  Add lime juice and process again until smooth.  Pour mixture into a bowl and whip in cooled cream.

Pour into tart crust and place in freezer for at least two hours.  Allow to soften on kitchen counter about 15 minutes before serving.

Sugar Free Tart Crust
Recipe from Simply Sugar & Gluten Free

2 cups pecans
3 large medjool dates, pitted and roughly chopped
2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees and prepare an 8-inch tart pan with cooking spray.

In a food processor, blend the pecans and dates until well chopped.  Add the butter and process until dough forms.  Press mixture into the tart pan and bake for 8-10 minutes.  The crust will be light brown and slightly puffed.  Allow to cool completely before adding filling.

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