Chocolate and Beetroot Cupcakes
For a gorgeous pink buttercream we've used beetroot puree resulting in star-baker worthy cupcakes!
Dessert
Beetroot Tart Tatin
An unusual take on this traditional French dish, our Baxters Beetroot tart tatin will make a great conversation starter at a dinner party.
Difficulty
Hard
Time
30 minutes
Serves
4
Diet
Vegetarian
Ingredients
1 jar Baxters Sliced Beetroot
200g caster sugar
Sprig thyme
Salt and pepper
1 roll puff pastry
1 egg
1 avocado
120ml double cream
Juice of ½ lemon
Preparation
Preheat the oven to 180°C.
First make the avocado cream by scooping out the flesh and mashing with the lemon juice.
Next semi whip the cream, add the avocado and whip to stiff peaks. Chill until required.
For this recipe you will need a frying pan that can be put in the oven.
Unroll the puff pastry and cut out a disk the same size as the pan you have chosen.
Prick all over with a fork. This will stop the pastry rising too much and give a nice crisp finish to the tart. Set aside.
In the frying pan add the sugar and over a low heat bring to a nice golden caramel.
Remove from the heat and allow to cool.
Strain the beetroot and pat dry on a kitchen paper.
Layer the beets over the caramel, sprinkle over the thyme leaves and season.
Top with the pastry, tucking the edges down to seal in the beetroot.
Bake for 20 minutes or until the pastry is crisp and golden.
Remove from the oven and allow to rest for 1 minute.
Turn out onto serving plate and serve straight away with avocado cream.
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