Beetroot Tartlet with Almond Cream and Lemon

Looking for a dessert that surprises with its flavor, presentation and nutritional benefits?

I present the Beetroot Tartlet with Almond Cream and Lemon, a perfect combination between the natural sweetness of beetroot and the freshness of lemon.

In addition to being delicious, they are rich in fiber, antioxidants and healthy fats.

Perfect for special moments or for those who want to innovate in the kitchen without losing focus on health.

Detailed Ingredients

Mass:

• 1 cup oat flour (use almond flour for gluten-free version)
• 1/2 cup beetroot puree (cook and blend in a blender)
• 2 tablespoons coconut oil
• 2 tablespoons honey (or agave syrup for vegan version)
• 1 pinch of salt

Filling:

• 1/2 cup almond butter
• 1/4 cup plant-based milk (almond or coconut)
• 2 tablespoons honey (or agave)
• Juice and zest of 1 Sicilian lemon

Decoration:

• Extra lemon zest
• Mint leaves
• Flaked almonds (optional)

Detailed Preparation Method

Mass:

1. In a bowl, mix the oat flour, beetroot puree, coconut oil, honey and salt until a homogeneous dough forms.
2. Shape the dough into tartlet molds and bake in a preheated oven at 180°C for 15 minutes or until firm. Remove and let cool.

Filling:

1. In a bowl, mix the almond butter, plant-based milk, honey and lemon juice until smooth. Adjust the sweetness to taste.
2. Fill the tartlets with the prepared cream.

Decoration:

1. Finish with lemon zest, mint leaves and, if desired, flaked almonds.
2. Serve chilled or at room temperature.

Extra Information

Nutritional Value (per unit):

• Calories: 150 kcal
• Proteins: 3 g
• Carbohydrates: 12 g
• Fats: 8 g
• Fibers: 2 g

Side dishes:

• Iced mint tea.
• Black coffee or with vegetable milk.

Occasion:
Perfect for light desserts, healthy snacks or as a highlight at sophisticated brunches.

Estimated Cost:
R$ 18.00 (for 6 tartlets).

Preparation Time:

• Preparation: 20 minutes
• Cooking time: 15 minutes
• Total: 35 minutes

Difficulty Level:
Medium – ideal for those who already have some experience with pasta.

Useful Tips:

• Beetroot puree can be prepared in advance and stored in the refrigerator.
• For a sweeter version, add chopped dates to the almond cream.
• Try swapping almond butter for cashew cream.

History

These beetroot tartlets were born from a childhood memory of mine. I remember helping my grandmother prepare colorful and healthy sweets for our family gatherings.

When I saw a beetroot in the fridge, I thought, “Why not use it in the dough?”

So I created a dessert that combines the love for traditions and the search for a lifestyle more balanced.