Beany Tart

Here’s my first recipe of the year!

Ingredients for the cream:
150 gr of beans
30 gr of hazelnuts
3 teaspoons of carob powder
7 dates
2 tablespoons of rice malt
2 tablespoons of e.v.o. oil
Ingredients for the pastry:
200 gr of wheat flour
20 gr of wheat germ
20 gr of hazelnuts okara
1 teaspoon baking soda
80 ml of soy milk
70 ml of e.v.o. oil
1 tablespoon of rice malt

Method for the cream:
First, you have to prepare the cream, soaking the beans in water the day before and cooking them, still in water, for a couple of hours. Then, you have to peel and toast the hazelnuts and chop them finely together with dates, oil, malt and carob, to get a thick mixture, but without lumps; to this, add the beans with their water. Whisk it all for a few minutes, and add more or less malt, more or less carob, according to your taste. Set the cream aside and prepare the pastry for the tart. (I had a glass if it leftover that I ate it spoonful after spoonful).
Method for the pastry:
In a bowl, place the flour, adding bicarbonate, okara, wheat germ and then the liquid ingredients, mixed together, then oil, soy milk and malt. Work the pastry a bit, wrap it in a cling film and let it rest in the fridge for 20 minutes. Get the pastry from the fridge, roll it out in a cake tin, pour the cream on top and place in oven for 20 minutes at 180°C.

Before serving, I think a good sprinkling of carob goes very well

Comment:
In the pastry, you can perceive that aftertaste of olive oil, that, together with the beans, gives a rustic touch to this tart; as if it wanted to be a sweet, but deep down, it wants to remind you that is actually beans what you’re eating. I liked it a lot … in fact I’ve almost finished it! 🙁 I hug you all and wish you a good day :-D!

Chef: Romina from VeganBlog

1. monsoon 10 January 2012 at 06:46

   

   soooo yummy!! I’de read somewhere about a sort of spread made of cannellini beans… a choco spread. Must be delicious!

   
   
2. EleonoraNW3 17 January 2012 at 06:12

   

   Must be delicious! Monsoon’s right, a friend of mine let me taste a sorto of azuki+cannellini jam, was excellent. And so must be this tart 🙂