BLACK BEAN TART WITH CHILI CRUST AND LIME SOUR CREAM TOPPING

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • For Crust:
  • 1 1/4 cups flour, all-purpose
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 stick unsalted butter -- chilled and cut into pieces
  • 2 tablespoons ice water

Directions

  • Preheat oven to 350 degrees.
  • Make crust.
  • In a bowl with a pastry blender or in a food processor blend or pulse together the flour, spices and salt till well combined.
  • Add butter and blend till mixture resembles coarse meal.
  • Add ice water and blend till incorporated and mixture forms a dough.
  • Press evenly onto bottom and sides of a 10 inch tart pan with removable fluted rim and chill for 15 min. or till firm.
  • Line shell with foil and fill with pie weights or rice.
  • Bake shell in middle of oven until edge is set - 8-10 min.
  • Carefully remove foil and weights and bake crust 10 min. more, or till golden.
  • Cool crust in pan on a rack.
  • May be made a day ahead and kept covered at room temp.

Notes

This recipe was from a wonderful boss I had back in my corporate days as an event planner. It takes a little while to prepare, but worth it. I serve with the appetizers, but could easily fit into a Mexican buffet!

Categories: Beans  Mexican 
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