Ingrediants
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For Crust:
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Almond flour 1 cup
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Salt 1/8 tspn
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Baking soda 1/8 tspn
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Honey 3 tbspn
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Butter 2 tbspn (melted)
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Egg 1
For Carrot Pudding
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Carrot 1 kg (grated)
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Mix dry fruit ½ cup (almond, pistachio etc)
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Green cardamom 4
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Milk solid ½ cup
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Sugar 1-1/2 cup
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Toned milk 500ml
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Clarified butter ½ cup
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For Cream Cheese Frosting
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Cream cheese 4 tsp
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Sugar 1 tsp
Method:
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Pre heat the oven to 180 degree C. Grease muffin pans.
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Sift the almond flour, baking soda and salt in a bowl.
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Make a well in the center and add the honey, butter and egg. Fold gently with a spoon.
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Knead it until it gets smooth dough. Wrap the dough with cling film for about 24 hours.
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Almond dough to be rolled between the sheets of cling film.
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Cut out six to eight tarts of 3 cm with the help of a cookie cutter.
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Carefully place them in the muffin pan and press at the bottom and sides of the pan. Refrigerate for about 30 minutes.
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Take out the from the fridge and bake them in the oven for about 10 minutes or until it gets browned.
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Allow to cool on a wire rack. Fill the tarts with the warm carrot pudding.
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Top it with cream cheese frosting. Serve the tarts warm.
For Carrot Pudding
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In a heavy bottom pan, add toned milk and allow boiling. When starts boiling reduce the heat and add carrots.
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Stirring it continuously until the milk evaporates.
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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.
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Now add sugar, milk solid and stir it continuously until it is mixed well.
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Add remaining butter and dry fruit, mix gently and remove from heat.
For Cream Cheese Frosting
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Mix sugar and cream cheese.
