Beetroot & Cocoa Tart

Beetroot & Cocoa Tart

Method
Serves 8

Preheat the oven to 180°C. Mould puff pastry dough to a tart tin and bake in the oven until golden (approximately 20 minutes). Allow to cool.

Wrap beetroot in foil and bake for 30 minutes or until soft. Allow to cool. Peel and cut into even slices.

Frangipane

Cream the butter and sugar together. Mix through the other ingredients. Set aside.

Cocoa Cream

Whip the cream with the sugar until semi-stiff or hard peaks have formed.

Add cocoa and set aside until ready to use.

To Serve

Spread the frangipane into the bottom of the cooled tart shell and place roasted beetroot slices on top. Bake in the oven until the frangipane has set. Allow to cool.

Slice and serve with the cocoa cream, hazelnuts and deep-fried ants.

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