White Bean Tarts

White Bean Tarts are a traditional pastry from central Portugal (where I happen to come from). But you can  find this tarts all over the country (Lisbon's airport included). They're extremely sweet and taste nothing like beans. They work great for a party or to accompany an espresso for your mid-afternoon snack. This was the first time I used this recipe and it worked out great.


  • 500g (2 1/2 cups) caster sugar
  • 300g (10.5oz) dried white beans
  • 150g (5oz) pealed almonds
  • 10 egg yolks
  • 250mL (1 cup) water 


The night before, soak the white beans covering them with water.

The following day, cook your beans for 1h30 in a pot top on.

While the beans are cooking, grind the almonds (if you can't find pealed almonds you can soak them in hot water for 3 minutes, rinse them and peal them by hand).

After the beans finish cooking drop them in a colander. You'll need a kitchen sieve where you'll mash the beans into a bowl, so that the peels from the beans stay on the sieve and the puree drops into the bowl.

Weight the bean puree - you'll need 250g.

Bring the sugar and the water to a boil on a pot at medium temperature.

You want the sugar syrup at the thread stage.

To check if you're there, have a bowl with cold water (you might want to add some ice cubes), dip your fingers in the cold water, with a spoon take a bit of the syrup and touch the syrup with your middle finger. Press it against your thumb and if a thread is made between your fingers you have found the correct stage.

Or if you have a candy thermometer you want the syrup to be at 110ºC (225ºF). To learn more about the stages of sugar syrup check what has to say.

Without removing the pan from the stove top, add the almonds to the syrup and mix well, until the almonds are incorporated.

Add the beans puree. Continue to mix until you can find the bottom of your pan. Remove it from the heat and let cool down.

Preheat your oven to 150ºC (300ºF). Grease a muffin pan with butter. Beat the egg yolks and add to the mixture.

Put it on the stove top once again, just until it starts to boil. Transfer to the muffin pan and bake in the oven for 25 minutes or until the tarts turn golden.

Take them out of the pan once they have cooled down a bit and serve with some powdered sugar.

For a print friendly version visit this recipe at my Recipes page.

1 comment:

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