Gluten-Free Maple Bean Tarts
Yield
24 servingsPrep
5 minCook
20 minReady
25 minLow Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
tart shells
gluten-free, unbaked |
* |
| Filling | |||
| 1 | cup |
white kidney beans, canned
cooked |
|
| ½ | cup |
maple syrup
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
or margarine, |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
tart shells
gluten-free, unbaked |
* |
| Filling | |||
| 237 | ml |
white kidney beans, canned
cooked |
|
| 118 | ml |
maple syrup
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
or margarine, |
|
| 118 | ml |
raisins, seedless
|
|
Directions
Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells.
Pour filling over raisins, filling medium-size tart shells ¾ full.
Bake at 350℉ (180℃) F for 20 minutes or until crust is golden brown and filling set.
Note: Gluten-free pastry made with bean flour is lower in fat than regular pastry.
