Gluten-free Maple Bean Tarts

Gluten-free Maple Bean Tarts Recipe from Canada

Region / culture: Canada | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 24

Introduction

These Gluten-free Maple Bean Tarts are a delicious and unique dessert option for those with dietary restrictions. The combination of white kidney beans and maple syrup creates a sweet and creamy filling that is sure to satisfy your sweet tooth.

History

This recipe is a modern twist on traditional bean tarts, which have been enjoyed for centuries in various cultures around the world. By using gluten-free tart shells and incorporating maple syrup, this recipe offers a contemporary take on a classic dessert.

Ingredients

24 gluten-free unbaked tart shells

Filling

1 cup cooked white kidney beans
0.5 cup maple syrup
2 eggs
0.33 cup brown sugar
0.25 cup melted butter or margarine
0.5 cup raisins

How to prepare

In a food processor or blender, combine all ingredients except raisins.
Evenly distribute raisins among tart shells.
Pour the filling over the raisins, filling the medium-size tart shells 0.75 full.
Bake at 350°F (177°C) for 20 minutes or until the crust is golden brown and the filling is set.

Variations

Swap out the white kidney beans for black beans or chickpeas for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm and cozy touch.

Notes

Gluten-free pastry made with bean flour is lower in fat than regular pastry.

Cooking Tips & Tricks

Make sure to evenly distribute the raisins among the tart shells to ensure each bite has a burst of sweetness.

- Be sure to bake the tarts until the crust is golden brown and the filling is set to achieve the perfect texture.

- Feel free to experiment with different types of beans or sweeteners to customize the recipe to your taste preferences.

Serving Suggestions

These tarts are best enjoyed warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to blend the filling ingredients until smooth to achieve a creamy texture.

- Pre-baking the tart shells before adding the filling will help prevent a soggy crust.

Ingredient Substitutions

Use butter or coconut oil in place of margarine for a dairy-free option.

- Agave nectar or honey can be used instead of maple syrup for a different flavor.

Make Ahead Tips

These tarts can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Top each tart with a sprinkle of powdered sugar or a drizzle of maple syrup for an elegant finishing touch.

Pairing Recommendations

Serve these tarts with a hot cup of coffee or tea for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of these Gluten-free Maple Bean Tarts contains approximately 200 calories.

Carbohydrates

Each serving of these Gluten-free Maple Bean Tarts contains approximately 30 grams of carbohydrates.

Fats

Each serving of these Gluten-free Maple Bean Tarts contains approximately 8 grams of fat.

Proteins

Each serving of these Gluten-free Maple Bean Tarts contains approximately 3 grams of protein.

Vitamins and minerals

These tarts are a good source of iron, thanks to the white kidney beans.

Alergens

This recipe contains eggs and margarine, which may be allergens for some individuals.

Summary

These Gluten-free Maple Bean Tarts are a moderate source of carbohydrates and fats, with a small amount of protein. They also provide a good amount of iron.

Summary

These Gluten-free Maple Bean Tarts are a unique and delicious dessert option that is sure to impress. With a creamy filling made from white kidney beans and maple syrup, these tarts are a sweet treat that everyone can enjoy.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a chilly autumn day, the leaves were turning a beautiful array of colors and the air was crisp with the promise of winter. I was visiting my dear friend Margaret, who lived down the street from me. Margaret was always experimenting with new recipes, and when I walked into her warm kitchen, I was greeted with the most enticing aroma of maple and beans.

"What are you making, Margaret?" I asked, my curiosity piqued.

"I'm trying out a new recipe for Gluten-free Maple Bean Tarts," she replied with a smile. "I came across it in an old cookbook that belonged to my grandmother. Would you like to help me make them?"

I eagerly agreed, and we spent the afternoon baking together, laughing and sharing stories as we worked. The tarts turned out to be absolutely delicious - the perfect combination of sweet maple syrup and hearty beans in a flaky gluten-free crust. I knew then that this recipe would become a favorite in my own kitchen.

After that day, I couldn't stop thinking about those Maple Bean Tarts. I asked Margaret for the recipe, but she insisted that it was a family secret and that I would have to figure it out on my own. Determined to recreate the tarts, I set out on a mission to find the perfect combination of ingredients and techniques.

I started by researching different gluten-free flour blends and experimenting with various types of beans. I tried black beans, kidney beans, and even chickpeas, but none of them quite captured the flavor and texture of Margaret's tarts. Finally, after much trial and error, I discovered that white beans were the key to achieving the perfect consistency.

Next, I focused on perfecting the maple syrup filling. I tried different grades of syrup, from light to dark, and even experimented with adding spices like cinnamon and nutmeg. In the end, I found that a combination of pure maple syrup and a touch of vanilla extract created the most delicious, rich filling that complemented the beans perfectly.

Finally, I turned my attention to the gluten-free crust. I knew that achieving a flaky, tender crust without gluten would be a challenge, but I was determined to make it work. After countless batches and numerous adjustments, I finally struck the perfect balance of gluten-free flours, fats, and liquids to create a crust that was both flavorful and flaky.

As I pulled the tarts out of the oven for the first time, the familiar aroma of maple and beans filled my kitchen, bringing back memories of that day with Margaret. I couldn't wait to taste them and see if I had finally perfected the recipe.

With a deep breath, I took a bite of the tart. The crust was crisp and flaky, the filling sweet and velvety, and the beans added a wonderful depth of flavor. I closed my eyes and savored the taste, feeling a sense of pride and accomplishment wash over me.

From that day on, Gluten-free Maple Bean Tarts became a staple in my kitchen. I shared the recipe with friends and family, who all raved about how delicious they were. And every time I baked a batch, I thought of Margaret and the day we spent in her kitchen, creating something truly special together.

As I sit here now, writing down the recipe for these tarts to pass on to future generations, I can't help but feel grateful for the journey that led me to discover this delicious treat. It's amazing how a simple recipe can hold so many memories and bring so much joy. And I hope that whoever makes these tarts in the future will find as much happiness in them as I have.