Bean Tarts (Queijadas de Feijão) Recipe
Why You Will Love This Recipe
Get ready to dive into the deliciousness of bean tarts, or queijadas de feijão! These little treats combine sweet and nutty flavors that are simply irresistible. Sure, they take a bit of time to make, but trust me, each rich, creamy bite is totally worth it. With easy ingredients like white bean puree and ground almonds, you'll wow your friends and family with this unique dessert. Enjoy the tasty journey!
Tips for Success
• Ensure the white bean puree is completely smooth to avoid a gritty texture in the tarts. Use a food processor or blender to achieve a creamy consistency before mixing with the other ingredients.
• When combining the egg yolks and sugar, whisk them together until the mixture is pale and slightly thickened. This step helps to incorporate air, resulting in a lighter tart.
• Be cautious not to overmix the batter once you add the ground almonds or almond flour, as this can lead to a denser texture. Gently fold the ingredients together just until combined.
Frequently Asked Questions
Can I substitute white beans with another type of bean?
Yes, you can substitute white beans with navy beans or cannellini beans, as they have a similar texture and flavor. However, avoid using strongly flavored beans like black beans or kidney beans, as they may alter the taste of the tarts.
How should I store leftover bean tarts?
Leftover bean tarts can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just ensure they are properly wrapped to prevent freezer burn. To serve, thaw in the fridge overnight and reheat in the oven.
What should I do if my tart filling seems too runny or does not set?
If your filling is too runny, it could be due to not cooking the sugar mixture to the correct stage or not enough almond flour. Ensure that when heating the sugar, you reach the pearl stage. If it still doesn't set, you can try adding a tablespoon or two of cornstarch mixed with a little cold water to help thicken it before baking.
Recommended Drink Pairings
- Port Wine: Its sweetness complements the rich flavors of the bean tarts.
- Chardonnay: A lightly oaked Chardonnay enhances the creamy texture without overpowering the dish.
- Sparkling Water: The bubbles cleanse the palate and balance the sweetness of the tarts.
- Espresso: The bold coffee flavor contrasts nicely with the sweetness of the dessert.
- Green Tea: Its subtle bitterness provides a refreshing counterpoint to the rich flavors.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
Makes about 20-24 tarts.
- Soak 1 cup of white beans overnight in water.
- Drain and rinse beans.
- Put in a small saucepan with water to just cover and cook until softened.
- Drain beans.
- Put beans in a food processor and puree.
- Measure out 1 and 1/3 cups.
- Heat the sugar with 1/2 cup of water in a saucepan to pearl stage.
- Add the bean puree and ground almonds to the sugar mixture and bring to a boil.
- Remove from the heat and let it cool a little.
- Add the rest of the ingredients and mix very fast so the yolks don’t coagulate.
- Butter and line the tart tins or muffin tins with a pastry of your choice.
- Fill with the bean mixture to about half full.
- If using individual tins place them on a baking sheet.
- Bake in a preheated oven at 190°C or 375°F for about 20 minutes (careful not to burn).
- Remove from tins and cool.
Adapted from a Recipe by: Marilyn, thebasquewife.com
Nutritional Facts (Per Serving)
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Reviews (13)
I need your help please,
When you say pastry of your choice, could you tell me which one that you use?
Thank you!