Mascarpone & Beetroot Tart

Chaucer Products Used:

Cornbread Sprinkle

Ingredients

375g (13.22oz) Pack of Ready Rolled Puff Pastry
250g (8.82oz) Mascarpone
30g (1.05oz) Date Syrup
40g (1.41oz) Sliced Beetroot
80g (4.23oz) Eggs
40g (1.41oz) Chaucer Cornbread Sprinkle
20g (0.705oz) Chaucer Cornbread Sprinkle (décor)
Salt & Pepper

Method

Step 1
Preheat the oven to 200oC (392F).
Step 2
Unfold the pastry and with a pastry cutter cut 8 x 10cm (3.94”) circles.
Step 3
Score a smaller circle into the pastry, approx. 1.5cm (0.4”) from the cut edge with a 6cm (2.36”) pastry cutter, being careful not to score all the way through the pastry.
Step 4
Take half the egg and beat it then brush the surface of the pastry with the egg wash.
Step 5
Bake for approx. 8 -10 minutes until well risen and LIGHT golden in colour.
Step 6
Meanwhile combine the mascarpone with the date syrup and season with salt and pepper.
Step 7
Remove from oven and allow to cool for 1-2 minutes.
Step 8
Meanwhile combine 40g (1.41oz) of egg with the 40g (1.41oz) Cornbread Sprinkles.
Step 9
Carefully push the centre of the pastry down and flatten, so that the edge forms a rim to the pastry. You may need to use the sharp point of a knife to achieve this.
Step 10
Spread the egg & Cornbread Sprinkles around the edge of the pastry.
Step 11
Place a couple of slices of beetroot at the bottom of each pastry.
Step 12
Divide the mascarpone/date syrup mix between the 8 pastries and top with more beetroot Slices.
Step 13
Place back in the oven and cook for a further 6-10 minutes until golden and the egg & Cornbread Sprinkles have set and crisped.
Step 14
Remove from the oven and decorate with the 20g (0.705oz) Cornbread Sprinkle.
Step 15
Leave to cool or serve hot or warm.
Step 16
These pastries can be rewarmed at a lower temperature.

Other Ingredient Suggestions

Why not try adding some Chaucer Spinach to further compliment the flavour profiles of the recipe or alternatively using a Chaucer Salsa Sprinkle to add a dynamic and exciting flavour profile twist.