The tart must always be flaky and must have a bite to it. This is the reason it is very important that we use chilled butter, other ingredients can be on room temperature.

Put all the dry ingredients in a bowl.

Using a fork, mash the butter against the flours. Keep doing it until you get a bread crumb like texture.

Add the puree and make the dough. It must a be a firm dough so add the beets a little at a time.

Chill the dough, wrapped in a cling film, for 30 min atleast.

Now make small balls and roll it out to about 1/4th inch width and put it in the tart mould.

Bake in a pre heated oven at 180C for 12-15 min [Mine were small so baking time is reduced.

Be careful as you would not be able to tell if they are burnt or not because of the color.

Take them out and let them cool for about few min.

Take out from the shell and add filling of your choice.