• 100 grams flour
  • 100 grams whole wheat flour
  • 100 grams almond flour
  • salt
  • 2 tablespoons brown sugar
  • 100 milliliters water
  • 75 grams butter
  • 200 grams unsweetened chocolate
  • 75 grams butter
  • 3 tablespoons cocoa powder
  • 3 tablespoons water
  • 5 eggs
  • 200 grams brown sugar
  • 2 beets (roasted, puréed)
  • 50 grams flour
  • 1 teaspoon baking powder
  • 100 grams dried fruit (walnuts and figs, cut into pieces)


  1. In a bowl, combine the flours, salt and sugar. Mix well.
  2. Heat water and butter over medium heat until melted. Add to the flour mixture, and knead until well-mixed.
  3. Form a ball, wrap it in plastic wrap, and refrigerate for about fifteen minutes.
  4. Melt the chocolate, butter, cocoa, and water on low heat.
  5. Meanwhile, beat the eggs and sugar until fluffy.
  6. Add the melted chocolate and mix well.
  7. Add the beet purée and stir.
  8. Mix 50 grams flour, baking powder, and dried fruit and nut pieces.
  9. Preheat oven to 360°F.
  10. Remove the dough from the refrigerator.
  11. Roll out on a floured surface into a thin circle.
  12. Place the dough in a large pie pan with removable bottom, greased with butter.
  13. Cut off the excess dough from the edges and prick the bottom with a fork.
  14. Add the filling and smooth out.
  15. Bake until cooked. The center will be slightly damp.
  16. Remove from oven, let cool, and remove from pan. Sprinkle with powdered sugar.
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