The Cheeky Bean Tart

Posted: 6th February 2013
Published by betasphere

The beginnings of the Cheeky Bean Tart

The beginning of the year is a good time to use up all the bits and pieces - foodwise - that are sitting in the cupboard left over from the hectic festive season. And so the Cheeky Bean Tart was born…..


  • 12 Individual baked sweet pastry cases – use plain if you haven’t any sweet
  • 4oz Margarine
  • 4oz Sugar
  • 4oz Self raising flour
  • 2 Eggs
  • 2oz Currants
  • Jam of your choice
  • Sieved icing sugar

What to do:

  1. Turn the oven on to 190/180 fan oven. Place the pastry cases on a baking tray – I find it useful to use a silicone sheet as well to stop them sticking. Spread a good teaspoonful of jam in the bottom.
  2. Beat together the margarine, sugar, flour and eggs (this is a standard Victoria sponge mix) and then mix in the currants.
  3. Divide the mixture between the pastry cases, smoothing the sponge mixture to the edges.
  4. Bake in the oven for about 18 minutes until springy to the touch.
  5. When cool, sprinkle with the icing sugar.

Enjoy warm with custard, cream or ice cream (or all three!) and equally as good cold.