Can you tell by the photos that these tarts are full of beans? You can't tell by the taste either. I created an adzuki pudding that is a thick, creamy chocolate-and-nut heaven thanks to the addition of silken tofu, cocoa and nut butter, and I used it as a filling for mini almond-oat tart crusts. The pudding can be made a day in advance (it thickens and provides a deep chocolate and nut flavour after being refrigerated overnight), and then filled the day of your celebration...or just eat it as a simple fibre-rich pudding!
This recipe makes enough crust and filling for about 20 mini tarts.
Photo credit: Nicole