Estas Tarteletes de Feijão Branco são uma sobremesa portuguesa única e surpreendente, que transforma um ingrediente inesperado – o feijão branco – numa iguaria doce e reconfortante. Com uma textura suave e um sabor delicado, estas pequenas tartes são perfeitas para acompanhar um café ou para adoçar o final de uma refeição, revelando a versatilidade e a criatividade da doçaria conventual portuguesa.

Ingredientes

  • 300g de Açúcar
  • 1 Lata de Feijão branco cozido (peso líquido 850g)
  • 200g de massa Folhada
  • 7 Gemas
  • 1 ovo
  • 1 c.s. de farinha de trigo
  • 2 c.s. de água

Preparação

  1. Misture o açúcar com a água e leve ao lume até obter ponto de fio (103ºC).
  2. Junte-lhe o feijão branco cozido e deixe ferver por 5 minutos, em lume brando. Triture e reserve.
  3. Ligue o forno a 180ºC, e forre as forminhas com a massa folhada.
  4. Bata as gemas com o ovo e a farinha e adicione o preparado do feijão.
  5. Leve novamente ao lume e deixe espessar um pouco, em lume brando, mexendo sempre.
  6. Coloque nas forminhas e leve ao forno durante 20-25 minutos.
  7. Deixe arrefecer e desenforme.
  8. Polvilhe com açúcar em pó (opcional).

For our English-speaking gourmands, prepare to be surprised and delighted! Here’s the translation of this unique Portuguese sweet treat.

White Bean Tartlets

The White Bean Tartlets (Tarteletes de Feijão Branco) are a fascinating example of traditional Portuguese conventual sweets (doçaria conventual), born from the ingenuity of nuns who often used readily available ingredients, sometimes to surprising effect. While the idea of beans in a dessert might seem unusual to some, the white beans here are transformed into a smooth, creamy filling that is subtly sweet, rich, and utterly delicious, without any discernible “beany” flavour. This recipe showcases how simple ingredients can be elevated into something truly special.

The key to these tartlets lies in the preparation of the bean paste and the delicate balance of sweetness. The process involves cooking the beans with sugar to create a luxurious, almost custard-like base. The addition of egg yolks and a touch of flour helps bind the mixture and create that characteristic smooth texture. The flaky puff pastry provides a wonderful contrast to the soft filling, making each bite a delightful experience. These tartlets are a testament to the Portuguese culinary philosophy of maximizing flavour from humble origins.

These tartlets are incredibly versatile. While delicious on their own, a light dusting of powdered sugar adds an elegant finish. They are perfect for an afternoon tea, a delightful dessert after a meal, or as a unique sweet offering for guests. Don’t be deterred by the main ingredient; these tartlets are a delightful surprise, offering a taste of authentic Portuguese tradition that is both comforting and curiously addictive.

Ingredients

  • 300g granulated sugar
  • 1 can cooked white beans (net weight 850g), drained and rinsed
  • 200g puff pastry
  • 7 egg yolks
  • 1 whole egg
  • 1 tbsp all-purpose flour
  • 2 tbsp water

Preparation

  1. In a saucepan, combine the sugar with the water. Heat over medium heat, stirring until the sugar dissolves. Continue to cook without stirring until it reaches the thread stage (103°C or 217°F). To test, a small amount dropped from a spoon should form a fine thread as it cools.
  2. Add the drained and rinsed cooked white beans to the hot sugar syrup. Let it simmer gently for 5 minutes over low heat. Remove from heat and blend the mixture until very smooth (an immersion blender or food processor works well). Set aside to cool slightly.
  3. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line tartlet moulds with the puff pastry. Prick the bottom of the pastry with a fork.
  4. In a separate bowl, whisk together the egg yolks, whole egg, and flour until well combined. Gradually add this mixture to the cooled bean preparation, stirring constantly until fully incorporated.
  5. Return the bean mixture to the saucepan and place over low heat. Cook, stirring constantly, until the mixture thickens slightly. Do not boil vigorously.
  6. Spoon the filling into the prepared pastry-lined moulds.
  7. Bake for 20-25 minutes, or until the pastry is golden and the filling is set.
  8. Let the tartlets cool completely in the moulds before carefully unmoulding them.
  9. Optionally, dust with powdered sugar before serving.