This tart produces a gorgeous colour and an extra sweet flavour.
Preparation Time: 55 minutes
Cooking Time: 45 minutes
Serves: 8
Ingredients
250 g beetroot
125 g creme fraiche
175 g muscovado sugar
200 g plain white flour
100 g margarine
2 tbsp icing sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
3 eggs
1 lemon
Method
Rub the margarine into the flour and icing sugar so that it is the consistency of breadcrumbs.
Mix in one egg and the lemon juice to form a dough, then chill it in the fridge for about fifteen minutes.
Pre-heat oven to 200 ༠C/ 180 ༠C fan/ 400 ༠F/ 6 Gas.
Roll out the pastry, then line a tart tin with the pastry, and blind bake for fifteen minutes.
Take out of the oven and reduce the temperature to 180 ༠C/ 160 ༠C fan/ 375 ༠F/ 5 Gas.
Puree the beetroot and creme fraiche in a food processor.
Beat together two eggs, muscovado sugar, spices, and lemon zest.
Fold into the beetroot mixture.
Pour the mixture into the pastry, and bake for half an hour.
Categories
#Beetroot
#Tarts
#Pudding
#Dessert