BEETROOT AND RASPBERRY TART
Explore the vibrant flavors of our Beetroot and Raspberry Tart, featuring colorful beetroot jelly drops and a raspberry mousse filling, all in Avonmore’s expert recipe.
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Cooking tools:
- Stand mixer
- Candy thermometer
- Pie weights
- Tart pan
- Piping bag
- Immersion blender
- Kitchen scale
- Fine-mesh sieve
- Rolling pin
- Pastry brush
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 125g Icing Sugar
- 250g Avonmore unsalted Butter
- 500g Flour
- 15g Beetroot powder
- 2g Salt
- 25g Egg white
- Fresh Raspberries
- 4g Agar Agar
- 400g Raspberry Puree
- 400g Beetroot Juice
- 10g Sugar
- 2 Gelatine leaves
- 4.5g Egg white powder
- 12.5g Beetroot puree
- 25g Beetroot juice
- 125g Sugar
- 30g Water
- 3 Gelatine Leaves
- 150g Raspberry puree
- 1 1/2 Gelatine leaves
- 75g Italian meringue
- 75g Avonmore 38% whipping cream - semi whipped
- 150g Sugar
- 75g Water
- 2g Dark red food colour
- 100g Milk
- 180g White chocolate
- 16g Gelatine
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