BLACK BEAN TART WITH CHILI CRUST

Steps:

• For crust:.
• In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
• Add butter and blend until mixture resembles coarse crumbs.
• Add ice water and blend until incorporated and mixture forms a dough.
• Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim (I use my springform pan) and chill 15 minutes until firm.
• With a fork, prick entire crust many times.
• Bake crust in middle of oven 20 minutes or until golden.
• Cool crust in pan on wire rack.
• Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
• For filling:.
• In a food processor, puree 1 can beans with sour cream until smooth.
• Season with salt and pepper.
• In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
• Add corn, salt and pepper to taste, and heat throughout.
• Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
• Remove from heat.
• Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
• Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
• Let tart cool in pan on a rack 15 minutes.
• **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
• Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.