Pastéis de Feijão | Portuguese Almond and White Bean Tartlets

Combine the flour and salt. Rub the cold margarine into the flour with your fingertips until the mixture looks like fine, sandy crumbs. Add the cold water gradually and knead for 4 minutes, until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest.

Purée the beans and butter in a food processor until completely smooth. If any bits of skin remain, press the purée through a sieve. Stir in the ground almonds and 12 g flour.

Combine the sugar and water in a small, heavy-bottomed saucepan and bring to a boil without stirring. After 8–10 minutes, remove it from the heat when a sugar thermometer reads 115°C / 239°F. Without a thermometer, a drop of syrup should form a soft ball in cold water.

Pour the hot syrup in a thin stream over the bean mixture, stirring constantly. Let the mixture cool for 5 minutes, then add the egg yolks and lightly beaten egg white. Stir until smooth.

Heat the oven to 220°C / 430°F. On a floured surface, roll the dough 1–2 mm thick and cut out 9 cm circles. Grease 24 small tartlet or muffin molds. Press the dough circles into the bottoms and sides, then trim the overhanging edges.

Fill each mold about three-quarters full with 35 g filling. Sift 5 g flour over the top, followed by powdered sugar; the flour and sugar form a crackled crust as the tarts bake.

Place the molds on the lower-middle oven rack and bake for 22–25 minutes. They are ready when the tops are golden brown and crackled and the centers no longer wobble. Cool in the molds for 10 minutes, then remove the tartlets and cool them on a wire rack.