- For the pastry:
- 250g plain white (or a 50/50 mix of plain white and spelt flour)
- 3 tbsp cocoa powder
- 1 tbsp mixed spice
- 1 tbsp sugar
- A good pinch of sea salt
- 100g butter
- 1 egg
- For the filling:
- 400ml beetroot juice*
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- Ground seeds from 6 cardamom pods
- A pinch of chilli powder
- A pinch of sea salt
- 600g dark chocolate
- A large handful of flaked almonds
20 mins (prep) | 20 mins (cooking) plus 1 hour setting time.
*You can use fresh or bottled beetroot juice. For fresh beetroot juice, you’ll need about 650g raw beetroot to yield 400ml of juice
1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Mix the flour, cocoa powder, mixed spice, sugar and salt in a large bowl. Cut the butter into small cubes and toss through the flour. Rub with your fingers till it resembles fine breadcrumbs.
3. Whisk the egg. Fold through the mix. Add 4-5 tbsp cold water or enough to bring the mix together into a ball that has a playdough-like consistency.
4. Press the dough into a 28cm tart tin with a removable base, pushing it up to fully line the base inner sides of the tin. You want the pastry to about the thickness of a £1 coin.
5. Line with greaseproof paper. Fill with dried or baking beans. Pop in the centre of the oven for 10 mins. Remove the beans. Return to the oven for a further 5-10 mins or till the pastry is nicely crisp.
6. Warm the beetroot juice, coconut oil, vanilla extract, spices and salt in a large sauce pan till steamy. Break your chocolate into small pieces. Take the beetroot juice off the heat. Cool for 2 mins. Stir in the chocolate till it’s fully melted and incorporated.
7. Pour the chocolate mix into the cooled tart shell. Toast your almonds in a dry frying pan till just golden. Add a pinch of salt. Scatter over the top of your tart. Pop in the fridge for 1hr or till fully set.