Name: Carrot and Almond Tart
Total time: 50 min
Yield: 12
Ingredients: 1 sheet of ready-rolled puff pastry for tart; 450 g (15.9 oz) of peeled and chopped carrots; 4 eggs; 1 can (397 g / 14 oz) of sweetened condensed milk; 100 g (3.5 oz) of ground almonds; Zest of 1 orange; 1 level teaspoon of ground cinnamon; A pinch of salt

Neuza Costa

21 November, 2023

Autumn is the season when we often look for recipes with nuts to make cakes and tarts, which are delicious with tea on colder afternoons.
This carrot tart is quick, delicious, and light.

5.0 (1 ratings)

Ingredients

1 sheet of ready-rolled puff pastry for tart
450 g (15.9 oz) of peeled and chopped carrots
4 eggs
1 can (397 g / 14 oz) of sweetened condensed milk
100 g (3.5 oz) of ground almonds
Zest of 1 orange
1 level teaspoon of ground cinnamon
A pinch of salt

Instructions

1

In a pot of boiling water, season with a few pinches of salt.
Cook the carrots for about 20 minutes.
Once cooked, use a slotted spoon to transfer the carrots to a bowl.

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2

Puree the carrots using a hand blender.
To the puree, add the cinnamon, orange zest, and ground almonds.
Mix well with a spoon and stir in the sweetened condensed milk.

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3

Crack the eggs and add them one by one, mixing well after each addition.

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4

Roll out the pastry in a 32 cm (12.6 inches) diameter tart pan with a removable bottom.
Press the pastry firmly into the pan and prick it with a fork.
Pour the filling into the tart shell and spread evenly.

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5

Bake in a preheated oven at 190°C (374°F) for about 20 minutes.
Once the tart is cooked, remove it from the oven and let it cool before unmolding.
Serve once it's cool.

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