Portuguese Bean Tarts (Pastel de Feijão)

Name: Portuguese Bean Tarts (Pastel de Feijão)
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Ingredients: 250 g plain flour, plus extra for dusting; 150 ml ice-cold water; 30 g unsalted butter, chilled and cubed; 1 pinch of salt; 250 g granulated sugar; 100 g white bean purée (from canned white beans, drained and puréed); 50 g ground almonds; 6 medium eggs, beaten; 6 medium egg yolks; 100 ml water; Icing sugar, for dusting

Thermomix recipe: Portuguese Bean Tarts (Pastel de Feijão). Ready in 80 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

250 g plain flour, plus extra for dusting
150 ml ice-cold water
30 g unsalted butter, chilled and cubed
1 pinch of salt
250 g granulated sugar
100 g white bean purée (from canned white beans, drained and puréed)
50 g ground almonds
6 medium eggs, beaten
6 medium egg yolks
100 ml water
Icing sugar, for dusting

Instructions

Add 250 g plain flour, 30 g chilled butter, and 1 pinch of salt to the Thermomix bowl. Mix 10 sec / Speed 6.
Add 150 ml ice-cold water. Knead for 1 min 30 sec / Dough mode.
Remove the dough from the bowl, form into a ball, wrap in plastic film, and refrigerate for at least 30 minutes. Clean the Thermomix bowl.
Add 250 g granulated sugar and 100 ml water to the clean Thermomix bowl. Cook for 10 min / 100°C / Speed 2. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow evaporation.
Let the syrup cool slightly in the bowl for 5 minutes. Add 100 g white bean purée and 50 g ground almonds to the bowl with the syrup. Mix 20 sec / Speed 4.
Transfer the mixture to a separate bowl and let it cool completely to room temperature (this is crucial before adding eggs).
Once the bean mixture is completely cool, add the 6 beaten eggs and 6 egg yolks to it. Whisk gently by hand until just combined.
Preheat your oven to 180°C (350°F). Lightly flour a clean surface. Roll out the chilled dough thinly (about 2-3 mm thick).
Using a round cutter (approx. 8-10 cm diameter), cut out circles of dough. Line small tartlet molds (approx. 8 cm diameter) with the dough circles, pressing gently to fit.
Fill each dough-lined mold with the cooled bean filling, leaving a small space at the top. Place the filled tartlet molds on a baking tray.
Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and the filling is set. Remove from the oven, let them cool slightly in the molds, then carefully unmold.
Dust the cooled Portuguese Bean Tarts generously with icing sugar before serving. They are best served cold.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.