Chocolate Butter Bean Tart

This Chocolate Butter Bean Tart is perfect for almost any occasion but I thought I would quickly get this recipe out just in time for Easter. What I love about this tart is that its not packed full of processed ingredients like so many tarts usually are. Infact I reckon you could have a slice for breakfast. I've used the Alpro Chocolate Soya Milk to make the delicious, creamy filling and i've used Oats to make the crust.

Trust me this really is a recipe the whole family can enjoy and its perfect to take along to dinner parties and braai's. But you really don't need any special occasion to make this tart because its kind of hard to share so please know that if you do make this tart just for you to enjoy, you are not alone as I did the exact same thing!#Alprosouthafrica

You will need:

• Tart tin

• Measuring cups and spoons

• Blender

• Prep 25 minutes

• Set time 1 hour and 45 minutes

Ingredients:

Crust:

• 2 cups ground oats

• 1/3 cup of cocoa powder

• Pinch of salt

• 1 teaspoon vanilla essence

• 1/2 cup of coconut oil melted

• 1/4 of Alpro roasted almond milk

• 2-3 tablespoons of sweetener of your choice( sugar such as coconut sugar, brown sugar, xylitol, castor sugar or syrup such as coconut syrup, agave syrup, maple syrup)

Filling:

• 2 cups of Alpro Soya Chocolate Milk

• 1/2 tin of rinsed butter beans

• 1 cup of sweetener of choice

• 2 teaspoons vanilla essence

• 2 tablespoons cocoa powder

• 3 heaped tablespoons of corn flour

• 1/2 cup of Alpro chocolate soya milk

Directions for the crust:

1. Preheat your oven to 180 °C and grease your tart tin and set aside.

2. In your blender, blend the 2 cups of oats until fine.

3. Add the ground oats to a mixing bowl and add in the rest of the dry ingredients and mix.

4. In a separate mixing bowl add in the wet ingredients and stir until well combined.

5. Add the wet ingredients to the dry ingredients and combine until you get a moist mixture that is easy to work with.

6. Transfer into your tart tin and spread the mixture and press it down evenly.

7. Place in the oven to bake for 15 minutes.

8. Once cooked remove from the oven and allow to cool while you then move onto making the filling.

For the filling:

1. To make the filling, all the wet ingredients except for the corn flour and the 1/3 cup of extra milk. Blend until smooth.

2. In your pot add the blended milk mixture to a medium to high heat. While the mixture heats up, in a cup mix the corn flour in with the extra soya milk.

3. Once the mixture in the pot has heated through and is about to start boiling, add in the corn flour mix and stir in until you have a thick and creamy consistency.

4. Pour the mixture into your crust and allow the tart to stand at room temperature for about 45 minutes.

5. Now for the fun part, once the tart as cooler for awhile at room temperature you can start adding all your favourite toppings from berries, fruits, nuts and seeds to toasted coconut. What ever you like really. I used raspberries, blackberries and toasted coconut 🥥.

6. Once you’ve popped all your toppings on, place the tart in the fridge to cool and set firmly for about hour.