These tiny boat-shaped pastries make beautiful appetizers.

Ingredients: (Makes 24)

• 1 recipe basic crust
• 4 ripe avocados, mashed (keep covered until just before serving time)
• 235 ml (8 fl oz) mayonnaise
• 60 ml (4 tablespoons) fresh lemon juice
• Salt and freshly ground black pepper to taste
• 225 g (8 oz) cooked shrimps
• 4 tablespoon chopped fresh flat-leaf parsley

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. To prepare the barquettes, roll out half the quantity (one disc) of the pastry dough on a lightly floured surface to form a 33-cm (13-inch) square. Using a barquette mold as a guide, trim the pastry, adding 1.5 cm (½ inch) on either side.

Press the pastry into the mold and trim the excess from the sides. Collect the scraps and repeat. Repeat with the second disc. Each disc should yield 12 barquette shells. Arrange the barquettes close together on a baking tray lined with parchment paper. Bake blind on the middle shelf of the oven for 15 minutes. Take out of the oven, remove the paper and weights and return to the oven for 7 minutes, or until the barquettes are golden brown. Transfer to a wire rack to cool. When the molds have cooled enough to be handled, remove the barquettes and cool completely.

Combine the avocados, mayonnaise and lemon juice until well blended. Season with salt and pepper. Spread the avocado mixture in the base of each, top with a few shrimps and garnish with chopped flat-leaf parsley.