STEP 1

For the flourless biscuit: mix well finely chopped cashews, butter, egg and powder sugar.

STEP 2

Bake until ready and let it cool down.

STEP 3

For the chocolate jelly ganache: melt chocolate with warm cream.

STEP 4

Add whipped egg whites and gelatin and let it cool down in a fridge for at least half an hour.

STEP 5

For the blueberry jam: on a well preheated pan mix fresh blueberries with powder sugar and let it simmer on a low heat for appr. 2-3 minutes.

STEP 6

Place the jam into the fridge and let it cool down.

STEP 7

For the beetroot meringue: whip the egg whites with powder sugar.

STEP 8

Add beetroot juice and let it rest in the fridge for at least half an hour.

STEP 9

The steps of tart's construction: place the biscuit onto serving plate.

STEP 10

Add the jelly chocolate ganache.

STEP 11

Let it cool down in the freezer.

STEP 12

Add blueberry jam.

STEP 13

After blueberry jam is frozen add beetroot meringue.

STEP 14

Enjoy