Roasted Lima Causa Tarts
A French-inspired twist on the traditional Peruvian causa, featuring roasted lima beans and a tangy tamarind glaze.
Ingredients
- ●1 cup Roasted lima beansdrained and cooled
- ●1/2 cup Pulpfresh or canned
- ●1 sheet Causafrozen or homemade
- ●2 tablespoons Tamarindfresh or store-bought
- ●1/4 cup Buttermelted
- ●to taste Saltflaky
- ●to taste Black pepperfreshly ground
- ●chopped Fresh parsleyoptional
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Line a baking sheet with parchment paper.
- 3
Roll out the causa sheet to a thickness of about 1/8 inch.
- 4
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 5
Place the dough circles on the prepared baking sheet.
- 6
Spoon a tablespoon of roasted lima beans onto each dough circle.
- 7
Drizzle a small amount of melted butter over the lima beans.
- 8
Fold the dough in half to form a triangle, pressing the edges to seal.
- 9
Bake for 15-20 minutes, or until golden brown.
- 10
While the tarts are baking, mix the pulp and tamarind in a small bowl.
- 11
Once the tarts are done, let them cool for a few minutes before serving.
- 12
Drizzle the tamarind glaze over the tarts and sprinkle with salt and pepper to taste.
- 13
Garnish with chopped parsley, if desired.