Recipe of the week: beetroot halva tart with pistachio nuts

12 April 2019 by
Recipe of the week: beetroot halva tart with pistachio nuts

Serves 8-10

For the filling

100g unsalted butter

2tsp ground cinnamon

Seeds from 8 cardamom pods, finely ground using a pestle and mortar

1kg raw beetroot, peeled and grated

250g caster sugar

300ml milk

50g pistachio nuts, roughly chopped

For the pastry

250g plain flour, plus extra for dusting

125g unsalted butter, softened

Pinch of Maldon sea salt flakes

30g caster sugar

1 egg, beaten

1 egg yolk

First make the filling. Melt the butter in a large saucepan over a medium heat, then add the spices. Stir for 30 seconds, then add the beetroot and sugar and mix well. Cook for about five minutes, or until the beetroot is soft.

Pour in the milk and stir well, then lower the heat and simmer for 30-45 minutes, stirring occasionally to prevent burning, until all the liquid has been absorbed by the beetroot. This process does take time, so be patient.

Once all the liquid has been absorbed, allow the mixture to cool, then refrigerate it for at least an hour.

Next make the pastry. Put the flour, butter, salt and sugar into a bowl and rub everything together with your fingertips, lifting the flour upwards from the base of the bowl, until the mixture resembles sand. Then make a well in the centre, add the egg and egg yolk and incorporate into the flour mixture to form a smooth ball of dough.

Select a 24cm-diameter tart tin. Tear a large square of clingfilm and place it on your work surface. Dust generously with flour, then set the pastry dough on top, dust that with flour and cover it loosely with another layer of clingfilm. Using a rolling pin, roll out the dough until it is slightly larger than your tin.

Remove the top layer of clingfilm and carefully transfer the dough into the tin. Push the dough gently into the edges of the tin, leaving a little overhanging. Now sweep the rolling pin across the top of the tin to cut off the overhanging dough. Cover with clingfilm and refrigerate for at least 30 minutes (or overnight).

Preheat the oven to 180ºC. Remove the pastry case and the beetroot mixture from the refrigerator. Pour the beetroot mixture into the pastry case.

If you have one, transfer the tin on to a pizza stone, then bake for 40-45 minutes, or until the pastry edges are crisp.

Scatter the pistachios on top and gently press into the filling, then leave in the tin to cool completely before serving.

•Read the review of the book here

Continue reading

You need to create an account to read this article. It's free and only requires a few basic details.

Already subscribed?

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking