I really do love beetroot. With purple-stained hands I love to make risottos, salads and definitely bake. Beetroot goes so well with chocolate (see here: beetroot truffles, beetroot cake, beetroot cupcakes), but this time I thought I’d try a slightly different recipe.
Adding the fresh purple vegetable to pastry made this wonderfully luminous pie. Instead of the usual beetroot/chocolate pairing I’ve made this one with white chocolate to enhance the vibrancy of the pastry. And the best surprise is that this is actually quite healthy. I used 0% fat Greek yogurt instead of the usual cream so this is a rather virtuous recipe.
White Chocolate and Yogurt Pie with Beetroot Pastry
For the beetroot pastry:
- 100g raw beetroot, peeled (approx 1 small beet)
- 225g (1 3/4 cups) plain flour
- 115g (1 stick) cold unsalted butter, cut into cubes
- 40g ( 1/3 cup) icing sugar
- pinch of salt
- A few tablespoons of very cold water
For the filling:
- 200g (7oz) white chocolate, broken into pieces
- 500g (2 cups) Greek yogurt
- 3 teaspoons vanilla extract
- 4 tablespoons powdered icing sugar
- 3 teaspoons arrowroot (or corn starch)
For the pastry:
- Whiz the beetroot in a food processor until fine. Set aside in a bowl.
- In the food processor, pulse the flour, butter, icing sugar and salt until they resemble fine breadcrumbs. Add the beetroot and pulse to combine. Add the cold water, a tablespoon at a time until the dough comes together in a ball. Don't get it too wet.
- Roll the dough out on a lightly floured surface and then line the greased pie dish with the pastry. Gently press it into the flutes and trim the edges by rolling the rolling pin over the edge. Prick the bottom with a fork and refrigerate the pastry case for at least half an hour.
- Preheat the oven to 180C/350F and line the bottom of the pastry case with parchment and cover the base with baking beans (or uncooked rice). Bake for 12 minutes then remove the beans and parchment and cook for another 7 minutes or until just starting to turn golden. Allow to cool.
For the filling:
- Melt the white chocolate and allow to cool slightly.
- Sift the icing sugar and arrowroot into the yogurt and vanilla and beat together. Add the chocolate and then stir into the mixture.
- Pour into the cooled pastry shell and refrigerate for a few hours or overnight to firm up. Serve cold with finely grated white chocolate on top to decorate.