Strawberry Basil Tart With Avocado Ice Cream

Puree avocados, lime juice, whole milk and sugar in a blender until very smooth in texture.
Transfer to a medium mixing bowl and whisk in heavy cream until combined.
Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.
Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal.
Add the egg yolk and the tequila, and mix together gently until dough is moist.
Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
Meanwhile mix together strawberries, sugar, Cointreau, orange zest and juice and the basil leaves. Let soak for at least an hour.
Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. ice cream will make it for you. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan.
Place berries in a big pile in the center of the dough, reserving liquid.
Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end.
Bake in a preheated oven 375u0b0 for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.