
Ingredients
- 250g shortcrust pastry
- 325g plain cooked (vacuum packed) beetroot
- drained
- 3 eggs
- 75g soft brown sugar
- 2tsp ground Bart mixed spice
- ½ tsp ground Bart allspice (optional)
- ½ tsp Bart ground ginger (optional)
- 250ml double cream
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 200˚C/Gas Mark 6.
Step 2
Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.
Step 3
Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
Step 4
In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
Step 5
Remove the pastry case from the oven and reduce the temperature to 180˚C/Gas Mark 4.
Step 6
Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.
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