Carrot Tart


For the tart dough
  • 2 cups flour
  • 125 g butter
  • 1 egg yolk
  • 1 teaspoon of powdered sugar
  • 3 tablespoons of water
For the filling
  • 500 g carrots
  • 2 spoonful butter
  • Half a glass of granulated sugar
  • Half a glass of brown granulated sugar
  • 2 eggs
  • 1.5 teaspoons of cinnamon
  • Half a teaspoon of grated nutmeg
  • Half a teaspoon of powdered ginger
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3⁄4 cups cream
  • 1 tablespoon of flour
For the top
  • 1 carrot
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of water
  • Grated Coconut

For the tart dough, blend the flour and butter in the food processor until it becomes breadcrumbs.
Add the egg yolk, powdered sugar and water to the mixture and mix again. Get a smooth dough without kneading too much.
Form the dough into a ball, wrap it in cling film and leave it in the refrigerator for half an hour.
For the filling, peel and chop the carrots. Cook in a saucepan until soft. Add the butter to the softened carrots and mix.
Blend it in a blender until you get a smooth puree. Add sugar, eggs, cinnamon, nutmeg, powdered ginger, salt, vanilla extract, cream and flour and mix until all the ingredients are well combined.
Take the rested tart dough on a floured counter and roll it out with the help of a rolling pin. Cut pieces of the dough according to the size of your small tart molds.
Press the dough into the tart molds. Trim off the excess around the edges. Spread the carrot filling on the dough and smooth it out with a spatula. Bake in a preheated 180 degree oven for 50-55 minutes and take it out of the oven.
For the topping, cut the carrot into thin and long strips with a julienne cutter. Melt the granulated sugar in a pan. Add water and mix.
Add the julienne cut carrots. Cook until the carrots are caramelized and remove from the heat. After the tarts you took out of the oven have cooled, decorate them with grated coconut and caramelized carrots. Refrigerate for 1-2 hours and serve.




 

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