Beetroot and citrus tart


Total time: 12hr 55m
Preparation Time: 45m

Servings
For 12 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 187 Kcal, 3g Protein, 21g Carbohydrates, 9g Fat


Ingredients

  • Base
  • 90 g margarine, soft
  • 0.5 tsp salt
  • 1 dl agave syrup
  • 1 tsp vanilla paste
  • 115 g coconut flour
  • Filling
  • 0.75 dl coconut milk
  • 1 dl orange juice
  • 2 dl beetroot juice
  • 2 tbsp light Maizena Express cornflour
  • 0.75 dl maple syrup
  • 2 tsp agar-agar
  • Citrus layer
  • 2 tsp pomegranate seeds
  • 2 orange
  • 2 grapefruit

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Instructions

  • Base

    Mix the coconut flour with all the other ingredients up to and including the salt, mix by hand to form a dough. Transfer the dough to the prepared tin. Flatten the base by hand and create a rim of approx. 1.5 cm around the edge with your fingers. Place a sheet of baking paper over the base, weigh down with dried pulses (e.g. lentils).
  • To blind bake

    Approx. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool, remove the baking paper and pulses.
  • Filling

    Bring the beetroot juice, orange juice and coconut milk to the boil. Using a whisk, stir in the cornflour, agar-agar and maple syrup, bring to the boil while stirring, simmer for approx. 1 min. Allow the filling to cool slightly, pour into the tart base, leave to cool. Cover the tart and refrigerate overnight.
  • Citrus layer

    Slice off the top and bottom of the grapefruit and oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Decorate the tart with the fruit segments, sprinkle with pomegranate seeds.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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