Carrot Tart using a Magefesa
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the carrot pie! A delightful twist on the traditional dessert, this dish is a secret weapon for impressing guests at any gathering. Originating from the humble kitchens of the carrot-loving regions, this pie combines the sweetness of carrots with a hint of curry and nutmeg, creating a symphony of flavors that will dance on your palate. Did you know that carrots were originally purple? Yes, that's right! Orange carrots are a relatively modern development, bred to honor the Dutch Royal Family. So, as you whip up this vibrant pie, you’re not just baking; you’re also taking a delicious stroll through history, all while enjoying the health benefits of our favorite orange veggie. Serve it warm, and watch as it mysteriously disappears from the table!
Ingredients
- 250 g Carrot
- 1 Shortcrust pastry
- 20 g Butter
- 50 g Granulated sugar
- 2 Eggs
- 100 g Whipping cream
- 1 Teaspoon(s) Cinnamon powder
- 1 Pinch(es) Salt
Steps
Carrot Filling
- Peel, cut in pieces, and add 200 g of carrot in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Scrape down the sides of the bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content beside a workplan.
- Wash the food processor bowl.
- Cut into dices, and add 50 g of carrot beside a cutting board.
- Setaside the preparation content beside the workplan.
Making the Tart
- Preheat the oven at 180°C.
- Add 1 shortcrust pastry in the form a plate.
- Roll out the Shortcrust pastry and place it into a tart pan. Trim the edges.
- Add 20 g of butter, 50 g of granulated sugar, 2 eggs, 100 g of whipping cream, 1 teaspoon(s) of cinnamon powder, 1 pinch(es) of salt in the food processor bowl.
- Transfer the content of the preparation content in the food processor bowl.
- Mix manual: 0sec / 0°C / Speed 3.
- Transfer the content of the bowl.
- Transfer the content of the preparation content by using a knife in the workplan.
Baking
- Cut remaining Shortcrust pastry into triangle shapes.
- Arrange the pastry triangles on top of the Carrot filling to form a decorative pattern.
- Cook in the oven at 180°C during 30min.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is set.
- Let the tart cool slightly before serving.
- Serve Warm.
