2 and 2/3 cups of granulated sugar1 and 1/3 cups of white bean puree1/2 tablespoon of butter6 egg yolks1/2 teaspoon of lemon rind1/2 cup of ground almonds or almond flour
Preparation
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).