You need:
Puff pastry
Red bean paste
To make the paste:
(makes 1 cup) –
The paste can be rolled into balls and coated in toasted coconut or served with sticky rice or ice cream etc.
1 cup dried adzuki beans
A pinch of sea salt
½ cup rice syrup / 1/3 cup palm sugar
1 tsp orange zest
2 drops vanilla essence
- Sort through the beans discarding any stones
- Soak overnight to shorten the cooking time
- Drain and add fresh water to cover the beans
- Cook for 30-45 minutes or until soft
- Drain and puree in a food processor, adding the salt and syrup or sugar
- Heat a frypan and sauté the puree for a few minutes, allowing most of the liquid to evaporate
- Add the orange zest and vanilla
- Then refrigerate.
To assemble the tart:
- Take one sheet of puff pastry and spread 0.5 cm layer of red bean paste on it.
- Place another sheet on top.
- Repeat with another two sheets of pastry, until paste is used up.
- Cut into triangles or diamonds and bake at 180 deg. for 20 minutes until golden brown.
From A Buddhist Feast held at the
