Page 13 - PowerPoint Presentation

Chocolate and

Beetroot Tart

Ingredients Method

120g plain flour Chill the pastry thoroughly and roll out
between two sheets of baking paper for
60g unsalted butter a flat and even result. Blind bake your
pastry case for 10-15mins.
2 egg yolks
For the filling

1 tablespoon of icing sugar Gently heat milk and cream together.
Add the chocolate pieces and stir well.
Filling Whisk in the eggs.

Squeeze dry the beetroot and to the
100ml milk
mixture with the eggs. Add to a blind
baked, 10-inch pastry case and cook at
100ml double cream
180°c for 12-15 mins.
250g 70% cocoa dark chocolate Dust with cocoa powder and serve

1 whole egg

1 egg yolk

150g beetroot, cooked and grated

For the pastry

Use a variation of a shortcrust pastry
mixture, 120g plain flour to 60g
unsalted butter enriched with two egg
yolks and a tablespoon of icing sugar
instead of water.