Chickpea tarts

Chickpea tarts

Pasteis de grao

By
From
Lisbon
Makes
20 tarts
Photographer
Steven Joyce

When I started making these tarts at Kiss the Cook culinary school, in truth, I didn’t have particularly high hopes for their flavour – chickpeas (garbanzos) belong in hummus, or in curries, not in pastries, I kept thinking, narrow-mindedly. I should have put more trust in my teachers. The chickpea and egg yolk filling was transformed by baking into something completely unrecognisable and very, very good.

The team at Kiss the Cook have asked hundreds of non-Portuguese people to guess what these tarts contain at blind tastings, and no one has ever managed it. (A Japanese friend of mine came closest, because they taste a little like the bean pastes used in Japanese patisserie.)

Ingredients

Quantity Ingredient
butter, to grease
400g tin chickpeas, drained and rinsed
200g caster sugar
4 egg yolks
1/2 teaspoon ground cinnamon
1 unwaxed lemon, grated zest
350g block of all-butter puff pastry dough
plain flour, to dust
icing sugar, to serve (optional)

Method

  1. Preheat the oven to 180ºC and grease 1–2 muffin or tart tins with butter.
  2. In a food processor, blitz together the chickpeas, sugar, egg yolks, cinnamon and lemon zest until smooth.
  3. Bring the pastry to room temperature, then roll it out on a clean, floured surface, with a floured rolling pin and floured hands, until it is about 3 mm thick. Cut 20 discs using an 8 cm cutter and press them into the greased holes of the tin(s), re-rolling the scraps if necessary (the tarts you roll last might rise a bit unevenly, though).
  4. Bring the pastry to room temperature, then roll it out on a clean, floured surface, with a floured rolling pin and floured hands, until it is about 3 mm thick. Cut 20 discs using an 8 cm cutter and press them into the greased holes of the tin(s), re-rolling the scraps if necessary (the tarts you roll last might rise a bit unevenly, though).
  5. If you want to make them in advance, they will keep for up to 24 hours.
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