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Beetroot and citrus tart
45 m active | 12 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 187
  • Fat about 9g
  • Carbohydrates about 21g
  • Protein about 3g
This is needed
This is needed for 12 piece
Base
  • 90 g margarine, soft
  • 115 g coconut flour
  • 1 dl agave syrup
  • 1 tsp vanilla paste
  • 0.5 tsp salt
Filling
  • 2 dl beetroot juice
  • 1 dl orange juice
  • 2 tsp agar-agar (morga)
  • 0.75 dl maple syrup
  • 2 tbsp light Maizena Express cornflour
  • 0.75 dl coconut milk
Citrus layer
  • 2 grapefruit
  • 2 oranges
  • 2 tsp pomegranate seeds
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And that's how it's done
And that's how it's done
Base
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.
Filling
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.
Citrus layer
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.