This white chocolate and yogurt pie is lighter on fat and calories, plus it has a vibrant beetroot pastry!
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.
- 100g raw beetroot, peeled (approx 1 small beet)
- 225g (1¾ cups) plain flour
- 115g (1 stick) cold unsalted butter, cut into cubes
- 40g ( ⅓ cup) icing sugar
- pinch of salt
- A few tablespoons of very cold water
- 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)
- 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.
- 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.
Are you looking for other desserts with beetroot? Try these beet chocolate protein balls or beetroot chocolate slow cooker cake with beet vanilla topping.
Beetroot Chocolate Protein Balls
Shazna
Hi, if i am making a savoury tart, should i just omit the icing sugar?
Kate Hackworthy
Yes! That should work fine. I hope you like it 🙂
Choclette
That looks so pretty and white chocolate and yogurt has got to be good.
Kate Hackworthy
It is definitely a stunning pie. Such a lurid crust. And the white choc yogurt filling is scrummy.
Deena Kakaya
Not only does this look sound delicious, but it looks outrageously pretty. I’m constantly impressed by your creativity. Love your stuff x
Kate Veggie Desserts
Thanks for all of your lovely comments!
Jessica S. @ Floptimism
Hi there! My name is Jessica, and I run a food blog called Floptimism. Every week, I write a Weekend Wrap-Up where I share some of my favorite blog posts, recipes, and articles from the past week. I absolutely fell in love with this pie – I just think it’s so creative – and wanted to let you know that I featured it this week. If you’re interested, I’ve left the link below. Thank you for such a wonderful recipe, and I hope you have a great rest of your weekend!
http://www.floptimism.com/2013/09/weekend-wrap-up-pb-chocolate.html
Kate Veggie Desserts
Wow – thanks for including my recipe! Love your site and have followed on bloglovin. Thanks!
Kate Veggie Desserts
Hi Jen, You can’t actually taste the beetroot, it just adds nutrients and that amazing colour!
Jen
That pie colour is absolutely amazing! How does the beetroot impact in the taste, is it still quite a sweet pie?
Kate Veggie Desserts
Hi Mummymakescakes. In this recipe arrowroot thickens, just like cornflour/cornstarch. You could substitute it with cornflour if that is what you have. I tend to use arrowroot in uncooked recipes and cornflour in cooked, but I’m sure the substitution would be fine.
mummymakescakes
I’m curious if arrowroot is for flavour or something else? I’ve heard the name but have no idea what it is?
Debbie
What a pie! It looks great with the beetroot. My daughter would love it. Just because it’s pink!
Emily (@amummytoo)
I can’t get over how amazing this looks. It’s just beautiful!
CaroleHeidi
That pastry is brilliant. What a simple yet effective idea 🙂
Multi Layer Mummy
How different, beet crust sounds amazing, I’m a little scared of beets, grew some this year ended up just grating into salad! 🙂
Aimee / Wallflower Girl
Wow, this recipe looks amazing and sounds so intriguing. I bet it’s delicious! Love that it’s quite healthy too 🙂
Kate Veggie Desserts
Thanks Aimee, I love to bake so I need some healthy ones to balance us out!
Kate Veggie Desserts
Thanks Mari, it could definitely be something perfect for a pink princess party.
Mari
Wow! Pink pastry, my girls would love that being all princesses and pink.
What an interesting idea, very inspiring
Kate Veggie Desserts
Thanks Bluebirdsunshine! Let me know how it goes.
Kate Veggie Desserts
Thanks Lou. Listen to your acupuncturist; just make a beetroot pastry quiche!
bluebirdsunshine
That is so pretty, and I’ve never heard of making pastry with beetroot. Have to give this a go, for sure.
Kate Veggie Desserts
Glad you like it, Jenny! It is so amazing looking that I’m definitely going to make it again and perhaps use it for a savoury quiche. It doesn’t taste like beetroot so would work with anything.
Lou
Gorgeous as always, I am really intrigued!
I wish I could eat sweet baked goods…my acupunturist forbide me 🙁
Even though beetroot is really good for me, maybe it could counterbalance 😀
Have a lovely evening smart girl 🙂
Kate Veggie Desserts
Thanks Helen. I’m glad you like the pie. It certainly is eye-catching, but it tasted great too. Glad to be a part of GBBO, and I hope to enter more! PS. I LOVE your blog; such vibrant photography. I hope to try your Butternut Squash and Tomato Soup this week now that the weather is c-c-c-c-colder. http://www.thecrazykitchen.co.uk/2012/06/cream-of-butternut-squash-tomato-soup.html
jenny paulin
oh my word i am loving the pretty pinky purple pastry! i have some beetroot in my fridge i may have to think of something i could make using beetroot pastry myself! this is such a good idea and i would love to taste it to see what it tastes like. i have used beetroot in cakes with chocolate and in savoury quiches but this is somnething else . very impressed
thank you for linking up x
HELEN
wow what a pretty looking pie! Who would have thought you could use beetroot in pastry! I’ve used it in chocolate cakes but never pastry.
Thanks for joining in with GBBO!
Kate Veggie Desserts
Hi Jeannie,
I made a beetroot vanilla cake the other day and the colour faded completely. I tried it a few times with both raw beet and cooked beet, but neither worked. I’m trying to figure out scientifically what causes this and I’ll post about it. This pastry really keeps its colour, though if you want something bright!
Jeannie Tay
Hi! Impressive looking pie, I wondered why I lost the lovely pink hue in my bread and cupcakes when I used beet in them? Yours still looks so pink! gorgeous!
Kate Veggie Desserts
Thanks! It was meant to be a milk choc filling, but after seeing how bright the pastry was I just had to make it white.
Javelin Warrior
What a delicious pie – I love the creative use of the beetroot for the crust and it creates a wonderful contrast with the bright, white filling! Being mostly guilt-free doesn’t hurt 😉