Beetroot and balsamic-chocolate tart
Beetroot divides people. It’s a love or hate sort of relationship but I think this tart made for Daily Life just might be the grey area; that hospitable UN-inspired middle ground we’ve all been looking for. For this recipe, beetroot roasted in the oven will give you the best results. Now before you turn away, muttering about its rude staining of your hands, knives, chopping board….life, here are a few wee tips.
Trim the leaves then give the beets a good scrub under running water. Be thorough, like a no-nonsense matron from an Enid Blyton novel, just don’t break the skin. Wrap them in foil, pop them in an oven turned well on its way to hot and cook for an hour or more. Allow them to cool then don some CSI gloves and peel them. If you are still unsure, blitz them and hide them in the chocolate cocoon of this tart where they impart a rich, subtle and slightly earthy flavour. You can skip the balsamic vinegar if you’d prefer although its role in this tart is essentially that of salt – adding the counter tartness and background flavour to the sweetness of the chocolate.
2 eggs + 2 egg yolks,
100g caster sugar
400g dark chocolate, chopped
4 tbsp milk (full fat)
260g beetroot puree
1 1/2 tbsp caramelized balsamic vinegar
170g butter, coarsely chopped
40g icing sugar, sieved
1 egg yolk
240g plain flour, sifted
20ml cold water
Grease and line a 24cm diameter tart tin.
Prepare the pastry by adding the butter and icing sugar to an electric mixer. Beat until pale and thick. Add the egg yolk and beat briefly to combine. Sift over the flour and add the water. Use your hands and incorporate until the dough just comes together. Shape into a disc, cover in plastic wrap and rest in the fridge for 30 minutes or until firm. Roll out the pastry between two sheets of baking paper then line the tart tin, trimming the edges. Allow to rest again in the fridge for 30 minutes.
Preheat the oven to 180C. Blind bake the pastry tart for 10 – 15 minutes or until golden on the edges. Remove paper and weights then cook for an additional 10 minutes or until just cooked through. Meanwhile prepare the filling by whisking the eggs, yolks and sugar until pale. Melt the chocolate, butter and milk in a heatproof bowl over a saucepan of simmering water. Fold through the beetroot puree and balsamic vinegar. Fold through the egg mixture then pour into the tart shell. Bake for 15 – 20 minutes or until just set and slightly wobbly in the centre. Allow to cool and dust with cocoa powder just before serving.