Patpat (Red Bean Tart)

A crumbly shortcrust pastry hiding a dense and smooth bean cream. The sugar is there only to highlight the nuttiness of the legume, with a touch of salt to wake everything up.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 409
• Protein: 12 g
• Carbs: 67 g
• Fat: 11 g

Ingredients

• 166.7 g Red bean ( dry )
• 80 g White sugar ( powdered )
• 0.7 piece Sweet shortcrust pastry ( rolled out )
• 400 ml Mineral water ( for cooking )
• 0.7 pinch Fleur de sel ( for balance )
• 166.7 g Azuki Beans ( rinsed )

Instructions

1. Cooking the beans

   Rinse the red beans and azuki beans. Submerge them in a saucepan of cold mineral water. Bring to a boil then lower the heat. The beans are ready when they crush without any resistance between your fingers.

2. Mashing

   Drain the beans, keeping a little bit of the liquid. Add the white sugar and fleur de sel. Mash with a fork or a pestle. The texture should be thick, shiny, and heavily coat the spoon.

3. Preparing the base

   Line a mold with the shortcrust pastry. Prick the bottom. The dough must be very cold before entering the oven to maintain its shape.

4. Final baking

   Generously fill the pastry base with the bean puree. Bake until the crust is golden and the smell of biscuit fills the kitchen.

Chef's tips

• If the puree is too dry, loosen it with a spoonful of the cooking water.
• Let the tart cool completely before slicing, otherwise the filling will run out.

Storage

Store in the fridge for up to 48 hours. Take out 15 minutes before serving.