Common dough: For the most part, you'll need 200g of flour and just enough water to obtain a pliable and soft dough.
Foliated dough: If desired, prepare this dough by adding water to the flour until it reaches a tender consistency, handling it as little as possible.
Reheating ingredients: For the filling, reheat the confectioner's sugar with 2 tablespoons of water over low heat, stirring occasionally, until it forms a thread.
Tart filling: Combine the cooked white beans with the reheated sugar mixture and mix well.
Common dough: For the most part, you'll need 200g of flour and just enough water to obtain a pliable and soft dough.
Foliated dough: If desired, prepare this dough by adding water to the flour until it reaches a tender consistency, handling it as little as possible.
Reheating ingredients: For the filling, reheat the confectioner's sugar with 2 tablespoons of water over low heat, stirring occasionally, until it forms a thread.
Tart filling: Combine the cooked white beans with the reheated sugar mixture and mix well.
Prepare the common dough by adding enough water to the flour to obtain a pliable and soft consistency
If desired, prepare the foliated dough in a similar manner
Unfold the dough into a square shape
Lay the butter on top of the square and wrap it tightly
Fold the dough in thirds, both horizontally and vertically, and let it rest for 20 minutes before folding it again five times more
Roll out the dough to a thin sheet
Use this sheet to line tart molds, reheat the filling ingredients, combine the cooked white beans with confectioner's sugar and mix well
Heat the oven to medium-high heat, place the tarts in the oven, and bake until golden brown.
