Georgiana Hill, 1862
Here is something a little different for the adventurous, an unusual dessert in the form of a gloriously vibrant beetroot tart: given an official Thumb’s Up™ by my daughter. I’ve tweaked this recipe slightly and baked it in a pastry case, for ease of serving. The original method was for a buttered-and-breadcrumbed bowl. The cooking times are roughly the same. The flavour is very light and delicate, the lemon counteracting a lot of the beetroot’s sweetness.
1 x 24cm blind-baked pastry shell
225g cooked beetroot
115g unsalted butter – melted
150g icing sugar
zest of 1 lemon
juice of 2 lemons
3 large eggs
150-200g fresh white breadcrumbs
- Preheat the oven to 150°C, 130°C Fan.
- Puree the beetroot until smooth.
- Add the butter, sugar, lemon, eggs and brandy and whisk thoroughly.
- Add in the breadcrumbs BUT not all at once. You want them to absorb a lot of the moisture in the filling, which will vary depending on the freshness of the eggs and the moisture in the beetroot. You might not need all of them. The texture should be similar to a sponge cake mix, but still pourable.
- Add the filling to the pie shell and place the tin on a baking sheet.
- Bake for 25-30 minutes until the filling has set. Turn the baking sheet around after 15 minutes to ensure even baking.
- Cool on a wire rack.