Maple Quinoa Tarts Recipe
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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
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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 or a silicone mat, 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 (or silicone mat) 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. Use your fingers to blend any cracks that may occur.
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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