Chocolate and beetroot tart

    This chocolate tart tastes lovely! Grated beetroot is added to a chocolate custard and baked in a shortcrust pastry case.

    2 people made this

    Serves: 6 

    • 1 (28cm) shortcrust pastry case
    • 100ml milk
    • 100ml double cream
    • 250g 70% cocoa dark chocolate, chopped
    • 1 egg
    • 1 egg yolk
    • 150g beetroot, cooked and grated
    • cocoa powder for dusting

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line the pastry case with foil or baking parchment, fill with pie weights or dry beans.
    2. Bake in the preheated oven for 10 minutes. Remove weights and foil and set aside.
    3. Gently heat milk and cream together. Add the chocolate pieces and stir well until melted. Remove from the heat.
    4. Whisk the egg and egg yolk together. Squeeze dry the beetroot and add to the mixture with the eggs. Stir the chocolate and beetroot mixtures together. Pour into the pastry case.
    5. Bake in the preheated oven for 12 to 15 minutes.
    6. Dust with cocoa powder and serve with sorbet.

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