Chinese · Dessert
Red Bean Paste Tart
A Chinese bakery-style shortcrust tart filled with a thick, lightly sweetened paste built from simmered dates to echo classic red bean paste, finished with a scattering of toasted sesame seeds over a glossy baked filling.
$1
30 minsPrep
20 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
325Calories
5.2gProtein
12gFat
52.2gCarbs
30.4gSugar
3.7gFiber
85mgSodium
95mgChol
6.4gSat Fat
296mgPotassium
57mgCalcium
1.9mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs.
2
Mix in the egg yolk and chilled water just until a smooth dough forms; flatten into a disc, wrap and chill for 30 minutes.
3
Meanwhile, simmer pitted dates with a splash of water until soft, then mash with honey into a thick, smooth paste resembling sweetened red bean paste; cool completely.
4
Roll the chilled dough thin on a floured surface and line two 8cm tart tins, trimming the edges neatly.
5
Prick the bases with a fork, then spoon the cooled date paste evenly into each shell and smooth the tops.
6
Brush the exposed pastry edges with beaten egg wash for a glossy finish.
7
Bake at 190°C for 18-20 minutes until the pastry is golden and the filling is set with a slight sheen.
8
Cool the tarts on a wire rack for 10 minutes, then scatter toasted sesame seeds over the filling before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.3 oz8g sugar white
- 1/21/2 egg yolks, lightly beaten (8g)
- 0.2 oz6g chilled water
- 2.5 oz70g pitted, simmered soft and mashed into a thick paste (mimicking sweetened azuki red bean paste) date
- 0.4 oz10g honey
- 1/31/3 eggs, beaten, for egg wash (15g)
- 0.1 oz4g toasted sesame seeds
