White Bean and Nut Tartlet with Topping

Ingredients

• 100 grams white beans (from a can or jar, drained)

• 100 grams sugar

• 55 grams walnuts

• 55 grams hazelnuts

• 3 grams salt

• 2 eggs

• 25 grams unsalted butter

• 30 grams powdered sugar

• 45 grams plain cream cheese

Instructions

1. Preheat the oven to 170°C using the baking setting.

2. Place the white beans, sugar, walnuts, hazelnuts, and salt in a blender and blend until smooth.

3. Add the eggs and blend again until the mixture forms a smooth batter.

4. Grease a muffin tin with baking spray and divide the batter evenly among the molds.

5. Bake at 170°C for about 10 minutes, then increase the temperature to 180°C and bake for another 4 minutes.

6. Allow the tartlets to cool slightly.

7. Soften the butter and beat it until light and fluffy.

8. Add the cream cheese and mix until smooth.

9. Add the powdered sugar and mix briefly.

10. Refrigerate the topping for a short time.

11. Serve the tartlets with the cream topping.

Storage advice

Store the tartlets in a sealed container at room temperature for up to 3 days.
Store the cream topping separately in the refrigerator for up to 3 days.

Nutritional information