Mascarpone & Beetroot Tart with Smokey Sprinkles
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Products used
Ingredients
- 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
Vegetable:
Parsnip
Baked:
Sundried Tomato Sprinkles
Onion Bhaji Sprinkles
Coriander Sprinkle
Mediterranean Sprinkles
Salsa Sprinkles
Basil & Pesto Sprinkles
Sage & Thyme Sprinkles
Garlic & Herb Sprinkles
Gingerbread Sprinkles
Method
-
1
Preheat the oven to 200oC (392F). -
2
Unfold the pastry and with a pastry cutter cut 8 x 10cm (3.94”) circles. -
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. -
4
Take half the egg and beat it then brush the surface of the pastry with the egg wash. -
5
Bake for approx. 8 -10 minutes until well risen and LIGHT golden in colour. -
6
Meanwhile combine the mascarpone with the date syrup and season with salt and pepper. -
7
Remove from oven and allow to cool for 1-2 minutes. -
8
Meanwhile combine 40g (1.41oz) of egg with the 40g (1.41oz) smokey sprinkles. -
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. -
10
Spread the egg & smokey sprinkles around the edge of the pastry. -
11
Place a couple of slices of the freeze-dried beetroot at the bottom of each pastry. -
12
Divide the mascarpone/date syrup mix between the 8 pastries and top with more beetroot slices. -
13
Place back in the oven and cook for a further 6-10 minutes until golden and the egg & smokey sprinkles have set and crisped. -
14
Remove from the oven and decorate with the 20g (0.705oz) smokey sprinkles -
15
Leave to cool or serve hot or warm. -
16
These pastries can be rewarmed at a lower temperature.