BEETROOT AND RASPBERRY TART

BEETROOT AND RASPBERRY TART

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Ingredients

  • 6 Portions

  • Tart Base

    • 125g Icing Sugar
    • 250g Avonmore unsalted Butter
    • 500g Flour
    • 15g Beetroot powder
    • 2g Salt
    • 25g Egg white
    • Fresh Raspberries

  • Raspberry Jelly

    • 4g Agar Agar
    • 400g Raspberry Puree

  • Beetroot Jelly

    • 400g Beetroot Juice
    • 10g Sugar
    • 2 Gelatine leaves

  • Beetroot Drops

    • 4.5g Egg white powder
    • 12.5g Beetroot puree
    • 25g Beetroot juice
    • 125g Sugar
    • 30g Water
    • 3 Gelatine Leaves

  • Raspberry Mousse

    • 150g Raspberry puree
    • 1.5 Gelatine leaves
    • 75g Italian meringue
    • 75g Avonmore 38% whipping cream - semi whipped

  • Red Chocolate Mirror Glaze

    • 150g Sugar
    • 75g Water
    • 2g Dark red food colour
    • 100g Milk
    • 180g White chocolate
    • 16g Gelatine

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The recipe, Step by Step

Elements

  1. Tart Base
  2. Raspberry Jelly
  3. Beetroot Jelly
  4. Beetroot Drops
  5. Raspberry Mousse
  6. Red Chocolate Mirror Glaze

Décor:

  1. Tart Base

    1. Cream together the butter and sieved icing sugar.

    2. Scrape down the sides of the bowl.

    3. Add egg white and mix well.

    4. Add flour and salt in 3 parts.

    5. Allow to chill in fridge before rolling and lining your tarts.

    6. Blind bake tart for 15 mins at 170˚c 3mm.

    7. Remove blind baking beans cook for a further 5 mins at 150˚c.

    8. Allow to cool and brush the inside of tart with melted white chocolate and allow to set.

    9. Line the tart shells with fresh raspberries.

  2. Raspberry Jelly

    1. Bring to the boil raspberry and agar agar.

    2. Allow to cool and then pour over raspberry’s in tart case.

    3. Allow to set in fridge.

  3. Beetroot Jelly

    1. Soak gelatine in ice cold beet juice.

    2. Heat to dissolve sugar.

  4. Beetroot Drops

    1. Whisk together egg white, beetroot puree & juice in a mixer until light and fluffy.

    2. Bring the water sugar and glucose to 118˚c.

    3. Add soaked gelatine.

    4. Pour into the mixer and continue whisking until the mix fully cools.

    5. Pipe shapes and allow to set.

    6. Dust with snow sugar.

  5. Raspberry Mousse

    1. Soak gelatine and dissolve in puree.

    2. Mix meringue into puree.

    3. Fold in Avonmore semi whipped cream.

  6. Red Chocolate Mirror Glaze

    1. Soak gelatine in ice cold water.

    2. Add sugar ,water & condensed milk to the pot and bring to the boil.

    3. Remove from heat and add soaked gelatine.

    4. Pour over the white chocolate and blend.

    5. Allow to cool before glazing.