BLACK BEAN TART
This colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. -Ellen Papa, Miami, Florida.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Chill for 15 minutes., Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack., In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full). Bake at 350° for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.
Nutrition Facts : Calories 346 calories, Fat 18g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 752mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.
BLACK FOREST TART
Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h40m
Number Of Ingredients 13
Steps:
- Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
- Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
- Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.
Nutrition Facts : Calories 382 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 2.7 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BLACK BEAN TART WITH CHILI CRUST
A friend of mine surprised us with this for dinner one night. She just delivered it to our door. I knew I had to have the recipe. It's such a different entree. Vegetarian and yet SO hardy! The instructions are long, but the process isn't. Don't let the length of the recipe scare you out of a delightful and interesting meal! Be sure to use your food processor to save some time!
Provided by Jeffs Girl Way Out
Categories One Dish Meal
Time 1h55m
Yield 1 large tart, 10 serving(s)
Number Of Ingredients 19
Steps:
- For crust:.
- In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
- Add butter and blend until mixture resembles coarse crumbs.
- Add ice water and blend until incorporated and mixture forms a dough.
- Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim (I use my springform pan) and chill 15 minutes until firm.
- With a fork, prick entire crust many times.
- Bake crust in middle of oven 20 minutes or until golden.
- Cool crust in pan on wire rack.
- Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
- For filling:.
- In a food processor, puree 1 can beans with sour cream until smooth.
- Season with salt and pepper.
- In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
- Add corn, salt and pepper to taste, and heat throughout.
- Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
- Remove from heat.
- Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
- Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
- Let tart cool in pan on a rack 15 minutes.
- **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
- Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.
Nutrition Facts : Calories 454.4, Fat 22.2, SaturatedFat 12.8, Cholesterol 50.7, Sodium 293.6, Carbohydrate 48.4, Fiber 11.7, Sugar 1, Protein 18.1
BLACK BEAN TART WITH CHILI CRUST
Categories Bean Onion Bake Vegetarian Spice Corn Bell Pepper Winter Jalapeño Sour Cream Gourmet
Yield Serves 6
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F.
- Make crust:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.
- Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.
- Make filling:
- In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.
- In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.
- In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.
- In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.
- Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes.
- Remove rim of pan and serve tart warm or at room temperature with lime sour cream.
- Make lime sour cream:
- In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.
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