Recipe: Chocolate and beetroot tart



100ml milk

100ml double cream

250g 70 per cent cocoa dark chocolate

1 whole egg

1 egg yolk

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150g beetroot, cooked and grated


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.