This is the only time of the year that our business here at Ballyknocken is closed, so I really try to make the most of it with family and friends. Despite being busy all year in the cookery school, I still really enjoy having friends in for New Year’s Eve and I think it’s a great time to show off your baking talents and what better way than with this novel dessert? I hope you enjoy it.

Wishing you a very happy and healthy New Year from all of us here at Ballyknocken House & Cookery School and look forward to seeing you in 2016.

Catherine

Catherine Fulvio

www.ballyknocken.com

>> Recipe

Chocolate Rum Beetroot Tart with Countdown Clock Face

Makes 23cm

For the pastry

220g plain flour

4 tbsp cocoa powder

100g cold butter, diced

3 tbsp icing sugar

1 egg

1 tbsp cold water

For the filling

60g butter

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

1. 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.

2. Beat the egg with the water and add to the flour and butter, then mix until the pastry forms a medium to firm dough. Wrap and leave to rest in the fridge for 20 minutes before rolling out.

3. 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.

4. 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

1. Add the butter, chocolate and rum to a bain marie and melt. Set aside to cool.

2. Add the beetroot to the chocolate butter mixture and fold in the cream and beaten eggs.

3. Carefully pour the mix into the pastry case and bake 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.

To make the clock numbers:

1. Roll out the white fondant, cut circles using a round cutter and cut out two “clock arms” with a sharp knife – one shorter than the other.

2. Rub the fondant circles and “arms” with gold shimmer and leave to dry.

3. Paint the numbers on the circles and leave to dry. This is best done overnight.

4. When ready to serve, lift the tart out of the tin and place on a board or cake stand. Add a little shimmer around the edges of the pastry on the tart. Place the numbers on the tart. Position the “clock arms” on the face at five to twelve.

Tip: If using this for any occasion instead of the “clock face” for New Year, simply add little gold fondant stars over the tart; it looks so elegant. CL

Great Gift Ideas From Ballyknocken

Catherine and Ballyknocken House & Cookery School have New Year’s all wrapped up, so if you are searching for something special for 2016, look no further! Ballyknocken House & Cookery School offers the perfect gift solution with signed copies of Catherine’s books, cookery school gift vouchers from €75 and foodie short breaks with accommodation for two people from €342, all available online from www.ballyknocken.com or call 0404-44627.