Patpat (Red Bean Tart)
Ingredients
- 166.7 gRed bean (dry)
- 80 gWhite sugar (powdered)
- 0.7 pcSweet shortcrust pastry (rolled out)
- 400 mlMineral water (for cooking)
- 0.7 pinchFleur de sel (for balance)
- 166.7 gAzuki Beans (rinsed)
Method
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.
- 1
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
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
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
Generously fill the pastry base with the bean puree. Bake until the crust is golden and the smell of biscuit fills the kitchen.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge for up to 48 hours. Take out 15 minutes before serving.
