Almond Crust Tart with Carrot Pudding

Almond Crust Tart with Carrot Pudding


  • For Crust:

  • Almond flour 1 cup

  • Salt 1/8 tspn

  • Baking soda 1/8 tspn

  • Honey 3 tbspn

  • Butter 2 tbspn (melted)

  • Egg 1

For Carrot Pudding

  • Carrot 1 kg (grated)

  • Mix dry fruit ½ cup (almond, pistachio etc)

  • Green cardamom 4

  • Milk solid ½ cup

  • Sugar 1-1/2 cup

  • Toned milk 500ml

  • Clarified butter ½ cup

  • For Cream Cheese Frosting

  • Cream cheese 4 tsp

  • Sugar 1 tsp


  • Pre heat the oven to 180 degree C. Grease muffin pans.

  • Sift the almond flour, baking soda and salt in a bowl.

  • Make a well in the center and add the honey, butter and egg. Fold gently with a spoon.

  • Knead it until it gets smooth dough. Wrap the dough with cling film for about 24 hours.

  • Almond dough to be rolled between the sheets of cling film.

  • Cut out six to eight tarts of 3 cm with the help of a cookie cutter.

  • Carefully place them in the muffin pan and press at the bottom and sides of the pan. Refrigerate for about 30 minutes.

  • Take out the from the fridge and bake them in the oven for about 10 minutes or until it gets browned.

  • Allow to cool on a wire rack. Fill the tarts with the warm carrot pudding.

  • Top it with cream cheese frosting. Serve the tarts warm.

For Carrot Pudding

  • In a heavy bottom pan, add toned milk and allow boiling. When starts boiling reduce the heat and add carrots.

  • Stirring it continuously until the milk evaporates.

  • Heat half clarified butter in a non-stick frying pan and sizzle cardamoms. As the aroma starts coming, add carrots in it nand fry it for few minutes.

  • Now add sugar, milk solid and stir it continuously until it is mixed well.

  • Add remaining butter and dry fruit, mix gently and remove from heat.

For Cream Cheese Frosting

  • Mix sugar and cream cheese.

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