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Mexican tart

Name: Mexican tart
Prep time: 1 h 17 min
Total time: 1 h 17 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g shortcrust pastry (pâte brisée); 400 g tinned red kidney beans; 4 tablespoons olive oil; 1 red onion; 4 tablespoons lime juice; 2 tablespoons olive oil; 10 drops Tabasco; 4 avocados; 1 bunch fresh coriander (cilantro); Salt; Pepper

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado.

The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.

88 K 2.3/5 (3 reviews)615626

Duration

1 hour 20 min.

Difficulty

Easy

Last modified on: October 28^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 300 g shortcrust pastry (pâte brisée)
2 400 g tinned red kidney beans
3 4 tablespoons olive oil
4 1 red onion
5 4 tablespoons lime juice
6 2 tablespoons olive oil
7 10 drops Tabasco
8 4 avocados
9 1 bunch fresh coriander (cilantro)
10 Salt
11 Pepper
Total weight: 1,970 grams

Times for this recipe

Preparation

1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 30 min.

Use 300 g shortcrust pastry (pâte brisée) to make a cooked pastry case: roll out and line a tart tin then bake blind.

Leave to cool on a wire rack.

Step 2 - ⌛ 10 min.

Pass the cooked 400 g tinned red kidney beans through a vegetable mill...

Step 3 - ⌛ 3 min.

...to give a smooth purée, then add 4 tablespoons olive oil, salt and pepper while beating with a whisk.

Step 4 - ⌛ 4 min.

Prepare 1 red onion and slice very finely.

Step 5 - ⌛ 3 min.

Add to the red bean puree and mix well.

Check the seasoning.

Step 6 - ⌛ 3 min.

Mix in a bowl: 4 tablespoons lime juice, 2 tablespoons olive oil, 10 drops Tabasco, salt and pepper.

Step 7 - ⌛ 15 min.

Prepare 4 avocados and slice. Put in a salad bowl and drizzle the lime juice and oil mixture over.

Mix very gently, as the avocado slices are fragile and tend to break up easily.

Step 8 - ⌛ 3 min.

Sit the cooled tart case on its serving plate and fill with the red bean purée in a thick, even layer.

Step 9 - ⌛ 7 min.

Arrange the slices of avocado on top, closely packed as there should be plently of it.

Step 10 - ⌛ 2 min.

Dip a brush in the leftover lime dressing and brush this over the top to give an attractive shine to the tart.

Step 11

Finish with a little coarsly chopped coriander. Your Mexican tart is ready.

Remarks

The Tabasco sauce in stage 6 is not absolutely essentail, but it really does pep up the flavour.

Similarly, though it is more Mediterranean than South American, you can use puréed chick peas.

Keeping: 2 days at most in the fridge.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	19 g RDI=7 %	20 g RDI=27 %	286 kcal RDI=14 %	1,198 kJ RDI=14 %
Whole recipe	127 g RDI=195 %	377 g RDI=142 %	391 g RDI=535 %	5,629 kcal RDI=281 %	23,569 kJ RDI=281 %