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In today’s 101, Sophie McLennan shows us how to make a beetroot tart with lemon mascarpone that is packed with a rich and refreshing flavour while removing some of the guilt.
Beetroot tart and lemon mascarpone
300g (2 cups) flour
2 egg yolks
pinch of salt
1 Tbsp cold water
2 large eggs
175g brown sugar
zest 1 lemon
50ml lemon juice
Sift flour and sugar into a food processor. Roughly chop cold butter into cubes and add to the food processor. Pulse until a breadcrumb texture forms.
Add eggs yolks and a 1 tablespoon of cold water at a time until the mixture combines and forms a ball. Shape the pastry into a disc, wrap in cling film and place in the fridge for a minimum of 1 hour.
Heat the oven to 170degC. Grease and flour a tart tin. Remove the pastry from the fridge and roll out to 2mm thick.
Blind bake for 15 minutes. Remove baking beans and bake for another 5 minutes until golden and cooked.
For the filling, peel and chop the beetroot into large cubes and boil until tender and cooked. Drain and leave the beetroot to cool a little before blending in a food processor with the eggs, brown sugar, cream and lemon zest.
Pour the beetroot filling into the tart case and bake for 30 minutes or until set. Trim excess pastry once it has cooled.
Leave to cool completely before slicing into portions.
Stir together mascarpone and lemon juice (add more or less to taste). Serve with the tart.