Beetroot halva tarts
Arabic 10 Mins Prep · 20 Mins Cook
- Melt 100g of butter in a large saucepan over a medium heat then add the spices. Toast for 30 seconds.
- Peel and grate the beetroot and combine with the sugar and mix well. Cook for 5 minutes, or until the beetroot is soft.
- Pour in the milk, stir well then lower the heat and simmer for 30-45 minutes, stirring occasionally until all the liquid has been absorbed. Allow the mixture to cool then refrigerate for at least 1 hour.
- To make the base, blitz the biscuits in a food processor with 100g of melted butter until fine. Press into 6 x 8cm tartlet tins.
- Preheat the oven to 180°C, gas mark 4.
- Spoon the beetroot halva into the tins and bake for 15-20 minutes, or until golden around the edges.
- Serve the tarts scattered with rose petals.
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