I love beetroot, it colours everything beautifully red, has this earthy taste and is very versatile. Because I haven’t ever done one, I tried a Shortcake with the root and experimented with some fruits. Out came very colourful tartelets, that actually take a while to prepare, but for me it was worth it.
For 2 small tartelets and two muffin baking dishes you need:
(Just double everything for a normal tart-baking-dish)
- 3/4 of one big beetroot
- 70 g of flour
- 30 g of ground almonds
- 30 g of sugar
- 40 g of margarine (warm
- ½ tsp baking powder
- a bit of salt
- 3 blood oranges
- a handful of chopped white chocolate
- a handful of cane sugar (or plain white if you want)
as a sauce to serve on the side, I made a thick Vanilla Pudding with a squeeze of lemon juice.
How to make them:
Grate the beetroot and put it aside, mix the flour with the sugar, the almonds, the salt and the baking powder. Mix the warm margarine and the beetroot in and knead it until you have a smooth dough. You can now put the dough into the fridge while you prepare the caramel.
Either you buy ready filleted bloodoranges, or you go through it and do it on your own. (I was multitasking and called a friend, so the time went really fast). When done, preheat the oven at 200°C and heat the sugar in a pan at veeery low temperature (DO NOT STIR IT!), you’ve got to be very careful, not to burn it. When it is liquid, deglaze it with the filleted blood oranges and now stir, add the white chocolate and stir even more.
Once the mixture is very smooth and looks a bit like marmalade, you can roll the dough into the tartelets and fill the mixture in.
Bake for about 25-30 minutes an enjoy either plain or with the vanilla pudding.
You could also make them for Valentine’s day (if you care for that day).
Do you like experimental food?