Recipe: Chocolate and beetroot tart
Ingredients
100ml milk
100ml double cream
250g 70 per cent cocoa dark chocolate
1 whole egg
1 egg yolk
Most Read
- 1 Covid-19: Hospital admissions and bed occupancy continue to fall
- 2 Barnet: Two men charged following fatal High Road stabbing
- 3 Businesses hail return of Highgate's Fair in the Square
- 4 What is the rare 'monkeypox' being treated at the Royal Free?
- 5 Barnet: Three arrested as victim of fatal stabbing named
- 6 TfL: Revamped Northern line latest addition to ever-improving network
- 7 Warnings issued after four fox clubs found stuck in old car wheels
- 8 Fears over large nitrous oxide cannisters found in Gospel Oak
- 9 Court: Disciplinary rules not followed in 'unfair' sacking, lawyer suggests
- 10 Hampstead to welcome boho women's lifestyle brand Free People
150g beetroot, cooked and grated
Method
Gently heat milk and cream together. Add the chocolate pieces and stir well Whisk in the eggs. Squeeze dry the beetroot and to the mixture with the eggs. Add to a blind baked, 10-inch pastry case and cook at 180°c for 12-15 mins. Dust with cocoa powder and serve with sorbet and delicate, sugar syrup coated beetroot crisps
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. Chill the pastry thoroughly and roll out between two sheets of baking paper for a flat and even result. Blind bake your pastry case for 10-15mins but take care to protect the edges of the pastry by wrapping over the paper lining and don't trim the pastry until after blind baking is finished. This will create a smarter finish.
