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Maple Quinoa Tarts Recipe

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This recipe for Maple Quinoa Tarts, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robyn Dickinson

Category:
Category:

Ingredients:  
Ingredients:  
Basic Quinoa Pastry
1 ½ cups quinoa flour
½ cup butter or mag. or (Tenderflake) lard-softened
3 Tbsp. (45mL) white or cane sugar (optional )
1 tbsp. (15mL) water

Maple Bean Tarts
Filling:
1 cup (250 mL) cooked navy beans
½ cup (125 mL) maple syrup
2 large eggs
½ cup (125Ml) packed brown sugar
1/3 cup melted butter (or appropriate substitute)
(optional) ½ cup pecan halves
or raisins or cranberries or other nuts


Directions:
Directions:
Basic Quinoa Pastry
Combine the flour and sugar in a bowl. Cut in the butter and use a pastry cutter or your fingers to make a soft crumble . Drizzle in the water and use your hands to form soft dough. – or –
Combine all ingredients in a food processor and blend until it is evenly combined and a ball is formed.
Refrigerate for about one hour.

Maple Bean Tarts
Preheat oven to 350F. Grease a 12- cup muffin pan or spray with cooking oil.
Place a sheet of plastic wrap on your counter. Sprinkle a light layer of quinoa flour on the wrap. Pat the pastry into a flat pancake. Lightly sprinkle with more quinoa flour. Place another layer of plastic wrap on top. Roll out the dough to about 6mm (1/4 inch) thick. Using a 3-inch round (7.5 cm.) cut 12 circles. Lift the pastry off the wrap and place in the tart pan. Don’t work if the pastry cracks. Use your fingers to blend any cracks.

Filling:
In a food processor, place: 1 cup (250 mL) cooked navy beans
½ cup (125 mL) maple syrup
Puree until smooth. Continue blending while adding
2 large eggs
½ cup (125Ml) packed brown sugar
1/3 cup melted butter (or appropriate substitute)
Add: (optional) ½ cup pecan halves or raisins or cranberries or other nuts
And pulse 1 or 2 more times.
Pour the mixture evenly into the tart shells. Garnish the top of each tart with a pecan (if using).
Bake on the center oven rack for 20 minutes. Cool completely in the pan before removing. Store in a sealed container in the refrigerator for up to 3 days.

 

 

 

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