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BEET AND MIXED BERRIES TART Serves 8 Salted pecans give the base a boost, while cherry and beet juice are a winning combination for the filling. For the base 200g almond flour 50g broken flaxseeds 50g salted pecans, chopped 1 tsp baking powder 2 medium eggs 50g butter, plus extra for greasing 2 tsp honey
For the filling 150ml cherry juice
150ml beet juice 4 gelatine sheets
To garnish 1 boiled beetroot, thinly sliced 50g cherries, pitted 50g blueberries 50g blackberries 50g pumpkin seeds 5g shiso leaves
Q Heat the oven to 180°C/Fan 160°C/
Gas 4. Line a 28cm loose base cake tin with parchment paper. Brush the sides with melted butter. Q Mix all of the ingredients for the base into a dough. Line the tin with the dough, firmly pressing the sides. Bake for around 20 minutes, until golden brown. Leave to cool. Q Mix the cherry juice with the beet juice. Soak the gelatine leaves for 5 minutes in a bowl of cold water.
Squeeze the gelatine leaves well, then melt them in 2 tbsp of water in a small saucepan over a low heat. Do not allow to boil. Bring the gelatine back to room temperature. Mix in with the fruit juice. Pour the filling into the tin. Put the tart in the refrigerator for at least 5 hours. Q Garnish the tart with the sliced beetroot, fresh fruit, pumpkin seeds and shiso leaves.
NOVEMBER 2018 | H&G | 147