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Beetroot and citrus fruit not only bring colour but they are also perfect ingredients for a tart. The crumbly coconut base is the perfect match for the sweet and sharp notes of the beetroot and citrus fruit. This tart is a great choice for those of you who enjoy light and fruity desserts. You can even garnish the tart with micro greens.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
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.
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.
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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