Mexican tart


Mexican tart
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.
72 K 2.3/5 (3 reviews)
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Last modified on: December 30th 2019
For 2 tarts, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 20 min.
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Step by step recipe


Stage 1 - 30 min.
Mexican tart
Use 600 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.

Stage 2 - 10 min.
Mexican tart
Pass the cooked 800 g tinned red kidney beans through a vegetable mill...

Stage 3 - 3 min.
Mexican tart
...to give a smooth purée, then add 8 tablespoons olive oil, salt and pepper while beating with a whisk.

Stage 4 - 4 min.
Mexican tart
Prepare 2 reds onion and slice very finely.

Stage 5 - 3 min.
Mexican tart
Add to the red bean puree and mix well.

Check the seasoning.

Stage 6 - 3 min.
Mexican tart
Mix in a bowl: 8 tablespoons lime juice, 4 tablespoons olive oil, 20 drops Tabasco, salt and pepper.

Stage 7 - 15 min.
Mexican tart
Prepare 8 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.

Stage 8 - 3 min.
Mexican tart
Sit the cooled tart case on its serving plate and fill with the red bean purée in a thick, even layer.

Stage 9 - 7 min.
Mexican tart
Arrange the slices of avocado on top, closely packed as there should be plently of it.

Stage 10 - 2 min.
Mexican tart
Dip a brush in the leftover lime dressing and brush this over the top to give an attractive shine to the tart.

Stage 11
Mexican tart
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: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe550 RDI=210 %2,840 RDI=270 %2,050 RDI=310 %7,290 RDI=370 %30,530 RDI: 370 %
Per 100 g10 RDI=5 %70 RDI=7 %50 RDI=8 %180 RDI=9 %770 RDI: 9 %
Per tart270 RDI=110 %1,420 RDI=130 %1,030 RDI=160 %3,650 RDI=180 %15,270 RDI: 180 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 2 tarts : 17.15 €
  • Per tart : 8.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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