Gluten-Free Maple Bean Tarts

These gluten-free tarts use a clever trick: white kidney beans blended smooth into the filling. The beans disappear completely in the food processor, adding body and protein to a maple-brown sugar custard that bakes up with a texture similar to butter tarts or pecan pie filling, but without any flour.

Maple syrup, brown sugar, eggs, and butter get blended with the beans into a smooth, pourable filling. The beans replace much of the fat and starch that traditional tart fillings rely on, making this naturally lower in fat than a standard butter tart while keeping the rich, sweet character.

Raisins go into each unbaked shell first, then the filling gets poured on top. During baking, the raisins plump up and sink slightly, creating a chewy layer at the bottom of each tart under the smooth, set filling.

Kitchen Tips

• Blend the filling until completely smooth. Any visible bean pieces will throw off the silky texture.
• Use well-drained, cooked white kidney beans (cannellini). Excess liquid thins the filling too much.
• Fill tart shells ¾ full as directed. The filling puffs slightly during baking and overfilled shells overflow.
• The tarts are done when the crust is golden and the filling is set but still has a slight jiggle in the center.

Variations

• Swap raisins for dried cranberries or chopped pecans for a different base layer.
• Add a teaspoon of vanilla extract to the filling for a warmer, rounder flavor.
• Use dairy-free margarine to make these both gluten-free and dairy-free.