Roll out the pastry and use it to line a 23 cm loose bottomed pie tin. Line with grease-proof paper and fill with baking beans. Bake blind for 20 minutes.
Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
Remove the pastry case from the oven and reduce the temperature to 180Â°C/Gas Mark 4.
Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the center will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with creme fraiche.