For the crust
2 cups all-purpose flour
1 teaspoon salt
1 egg
2/3 cup plus 2 tablespoons cold butter or margarine
4 to 5 tablespoons ice-cold water
For the filling
1/2 pound ground beef
2 tablespoons cold butter or margarine
1 medium onion, finely chopped
Salt and black pepper to taste
1 teaspoon English Worcestershire sauce
1 1/2 cups cooked black beans
1 egg, beaten
For the topping
2 eggs, separated
2 tablespoons cold butter or margarine
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated cheddar cheese
For the crust
2 cups all-purpose flour
1 teaspoon salt
1 egg
2/3 cup plus 2 tablespoons cold butter or margarine
4 to 5 tablespoons ice-cold water
For the filling
1/2 pound ground beef
2 tablespoons cold butter or margarine
1 medium onion, finely chopped
Salt and black pepper to taste
1 teaspoon English Worcestershire sauce
1 1/2 cups cooked black beans
1 egg, beaten
For the topping
2 eggs, separated
2 tablespoons cold butter or margarine
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated cheddar cheese
Mix the flour with the butter, or margarine, using a fork or knife, until it forms a crumbly mixture
Add the egg and mix well
Gradually add the ice-cold water and knead until smooth
Form a ball and then flatten it into a baking dish
Bake in a preheated oven at 200°F for 20 minutes
Reduce the temperature to moderate (170°F) and bake for an additional 10-15 minutes
Prepare the cheese topping by beating the egg whites until stiff and setting them aside
Melt the butter or margarine in a saucepan over low heat
Gradually add the flour, whisking constantly, and cook until thickened
Remove from heat and stir in the grated cheddar cheese until melted
Finally, add the beaten egg yolks and mix well
Folding the egg whites into the mixture, spread it evenly over the tart and bake for an additional 30 minutes, or until lightly golden.
