Beetroot cream and caviar tartelettes
Ingredients for 12 tartelettes
- 300gr flour for all purposes
- 125 gr butter at room temperature
- 1 egg
- 3 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
For the beetroot cream
- 4 boiled beetroots
- 50 ml water
- 150 gr crème fraîche
- 200 gr strained yoghurt
- salt ,pepper
Cut the butter into pieces, mix with the flour, salt and sugar and beat in a blender. Add the egg and water and keep beating until unified. Roll the dough up in transparent food film and allow to rest for an hour in the fridge. Once rested,divide the dough in parts and make little balls.
Butter up the individual tartelette cups. Place the dough in the cups to carefully cover the entire surface and punch some holes in with a fork. Bake for 20’ at 180*C. Once baked, allow to cool.
Purée the beetroots with the water in a blender. Strain in a sieve to get as much liquid as possible.
In a separate bowl whip the crème fraîche until it thickens. Add the yoghurt and beetroot juice along with salt and pepper and blend into a pink cream.
Fill each tartelette with the beetroot cream and top with Ossetra caviar.