Mascarpone & Beetroot Tart with Smokey Sprinkles
- 375g (13.22oz) Pack of Ready Rolled Puff Pastry
- 250g (8.82oz) Mascarpone
- 30g (1.05oz) Date Syrup
- 40g (1.41oz) Chaucer Beetroot Sliced
- 80g (4.23oz) Eggs
- Salt & Pepper
- 40g (1.41oz) Chaucer Smokey Sprinkles
- 20g (0.705oz) Chaucer Smokey Sprinkles (décor)
Other ingredients suggestions
Sundried Tomato Sprinkles
Onion Bhaji Sprinkles
Basil & Pesto Sprinkles
Sage & Thyme Sprinkles
Garlic & Herb Sprinkles
Preheat the oven to 200oC (392F).
Unfold the pastry and with a pastry cutter cut 8 x 10cm (3.94”) circles.
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.
Take half the egg and beat it then brush the surface of the pastry with the egg wash.
Bake for approx. 8 -10 minutes until well risen and LIGHT golden in colour.
Meanwhile combine the mascarpone with the date syrup and season with salt and pepper.
Remove from oven and allow to cool for 1-2 minutes.
Meanwhile combine 40g (1.41oz) of egg with the 40g (1.41oz) smokey sprinkles.
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.
Spread the egg & smokey sprinkles around the edge of the pastry.
Place a couple of slices of the freeze-dried beetroot at the bottom of each pastry.
Divide the mascarpone/date syrup mix between the 8 pastries and top with more beetroot slices.
Place back in the oven and cook for a further 6-10 minutes until golden and the egg & smokey sprinkles have set and crisped.
Remove from the oven and decorate with the 20g (0.705oz) smokey sprinkles
Leave to cool or serve hot or warm.
These pastries can be rewarmed at a lower temperature.