Bean Pie

Method

1. Put 45 g of plain flour and 0.13 tsp of salt in a bowl and rub in 20 g of cold diced butter with your fingertips until the mixture looks like coarse breadcrumbs. Sprinkle over 1 tbsp of cold water and bring the dough together with a knife, handling it as little as possible. Flatten to a disc, wrap and chill for 20 minutes.
2. Roll the chilled dough out on a lightly floured surface to about 3 mm thick and line a 12 cm tart tin, pressing it well into the corners. Trim the edge, prick the base lightly with a fork and chill the shell while you make the filling. Heat the oven to 190C with a baking sheet inside.
3. Tip 100 g of drained, rinsed navy beans into a blender or small food processor with 60 ml of evaporated milk and blend for 1-2 minutes to a completely smooth, silky purée — any grit of bean skin left now will show in the finished custard.