pasteis de feijao my version to be tried

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour and salt in a bowl. Add the softened butter and rub it through the flour. Gradually add the water and mix until a soft dough forms.

Step 2

Knead lightly for 2-3 minutes until smooth. Cover and leave to rest for 30 minutes.

Step 3

Blend the cooked beans until completely smooth. For the smoothest result, push the purée through a fine sieve. Set aside.

Step 4

Place the sugar, water and lemon peel in a saucepan. Bring to a boil and simmer for about 4-5 minutes until slightly thickened. Remove from the heat and discard the lemon peel.

Step 5

Stir the bean purée, ground almonds, cinnamon and salt into the hot syrup. Leave to cool until just warm or room temperature. In a separate bowl, whisk together the egg yolks and whole eggs.

Step 6

Gradually whisk the bean mixture into the eggs until smooth. Do not return the filling to the heat.

Step 7

Preheat the oven to 200°C (180-190°C fan). Roll the dough into a thin rectangle, about 2mm thick.

Step 8

Brush lightly with the melted butter. Roll tightly into a log. Cut into 12 equal pieces.

Step 9

Place each piece, cut-side up, into a lightly greased 12-hole muffin tin. Using your thumbs, press each piece into a thin pastry shell.

Step 10

Fill each pastry case about ¾ full.

Step 11

Bake for 20-25 minutes until the pastry is golden, the tops are lightly caramelised, the centres are just set with a slight wobble.

Step 12

Leave the tarts in the tin for 10 minutes. Transfer to a wire rack and cool completely. Dust lightly with icing sugar before serving.