Raspberry Beet Tart with Oat Walnut Crust

Pink raspberry beet pastry cream in an oat walnut tart: the perfect pink Valentine's Day/ Galentine's Day dessert.

I don't consider myself much of a Valentine's Day kind of person (the pressure! It's like the New Year's Eve of the relationship world) but I've got to admit it's fun to come up with new desserts or pink or red foods every February. This dessert tart is a easy but impressive recipe. The pastry cream is a stunning pink thanks to natural red beet food coloring (like an actually beet in the recipe) and fresh raspberries pureed into this delicious filling. The tart shell is toasted oats and walnuts (it's also heart health month so there you go!) and comes together completely in a food processor. 

It's a dessert that's sweet, but not too sweet thanks to the earthiness of the beets and the nuttiness of the crust. And the pink. Please see above statement about Valentine's Day foods slash Galentine's Day foods. Or just celebrating a Wednesday. Whatever works.

This is a great recipe for you if you are craving a creamy dessert, but not necesarily the buttery flaky layers of pastry that usually comes with it. 

Raspberry Beet Tart with Oat Walnut Crust 

INGREDIENTS

filling

• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 1/4 cup flour
• 4 large egg yolks
• 1/4 teaspoon salt
• 1 small beet (steamed and cut up)
• 2/3 cup fresh raspberries

crust (enough for about a 4" x 14" pan)

• 1/2 c walnut pieces
• 1 cup rolled oats
• 1 teaspoon brown sugar
• 2 Tablespoons butter melted
• 1/4 cup egg whites
• 1.5 T flour

meringue kisses (makes a large batch- recommend using the rest for this recipe)

• 2 large egg whites
• 2/3 cup granulated sugar
• 1/4 teaspoon cream of tartar 

DIRECTIONS

1. Add heavy cream to a small pan on the stove over medium heat.
2. As the cream heats, in a bowl, whisk sugar, flour and salt together. Add egg yolks and whisk into a paste. 
3. Pour cream once it starts to steam (do not boil), into the bowl with the egg yolks, whisking constantly. 
4. Add beet and raspberries, whisk and mash. Use an immersion blender to puree.
5. Pour cream blend back in the pan and whisk until pudding like over medium heat.
6. Bring to a boil, remove and strain through a fine mesh seive.
7. Cool in fridge for 1.5 hours.
8. As the cream cools, toast walnut and oats on sheet pan for 10 min at 325 F. Add to a food processor with sugar and flour. Pulse several times.
9. Add egg and butter to food processor and combine.
10. Press dough into tart pan base and up sides. Note: if you are using a larger pan, you'll need to make more tart crust.
11.  Place on sheet pan and bake 12 minutes. Cool
12. Pour filling into tart shell and refrigerate for at least 2 hours
13. While tart sets, make meringue. Whisk egg white in a standing mixer until frothy. 

14. Add the cream of tartar and continue to beat. As the egg whites increase in volume, add the sugar spoonful by spoonful. The egg white mixture will be ready once it looks like thick whipped frosting with stiff peaks (it’s a few minutes beyond the very glossy stage).

15. Preheat the oven to 250 F. On a clean baking sheet, pipe or spoon meringue into the desired size. Bake for 50 minutes or until they feel dry and crisp to the touch. Some may develop hairline cracks up the side. Turn off the oven and let sit for an additional 5 minutes. Remove from oven and cool.

16. Place fresh raspberries and meringue on tart.

17. Cut and serve.