For the pastry
220g plain flour
4 tbsp cocoa powder
100g cold butter, diced
3 tbsp icing sugar
1 tbsp cold water
For the filling
200g chocolate drops
3 tbsp rum
80g cooked beetroot, pureed
200ml double cream
2 eggs, beaten
For the clock face
White fondant “ready to roll” icing
Gold edible shimmer powder
Black colour paste
Small paint brush
Preheat the oven to 190°C/ Fan 170°C/Gas 5. Brush a 23cm deep loose-base tart tin with melted butter.
To make the pastry, sieve the flour and cocoa into a bowl. Add the diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Sieve in the icing sugar in.
Beat the egg with the water and add to the flour and butter and mix until the pastry forms a medium to firm dough.
Wrap and leave to rest in the fridge for 20 minutes before rolling out.
Flour a work surface with some cocoa powder and roll out the pastry slightly larger than the tin.
Line the tin with the pastry and lightly prick the base with a fork. Place in the fridge to rest for approximately 20 minutes.
Remove from the fridge, line with parchment paper and fill with baking beans or rice. Place in the preheated oven for 10 to 15 minutes, until just baked. Set aside.
To make the filling, add the butter, chocolate and rum to a bain marie and melt. Set aside to cool.
Add the beetroot to the chocolate butter mixture and fold in the cream and eggs.
Carefully pour the mix into the pastry case and baking for about 20 to 25 minutes or until just set. Leave to cool completely and only add the clock face when you are about to serve.