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Spiced carrot and pumpkin tart
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Prep Time:
370 minutes
Cook Time:
95 minutes
Total Time:
465 minutes
Carrot tart: a sweet and nutritious delight with delicate spices.
Ingredients:
  • 375g carrot
  • 300g butternut pumpkin, peeled, chopped
  • 2.50 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 1/4 tsp ground allspice
  • 166.65 gm pure cream
  • 2 eggs
  • 45.00 gm brown sugar
  • 84.38 gm maple syrup
  • 50.00 gm hazelnut meal
  • 40.00 ml plain flour
  • Whipped cream, to serve
  • 500.00 ml plain flour
  • 53.75 gm caster sugar
  • 150g unsalted butter, chilled, chopped
  • 2 egg yolks
  • 30.00 gm chilled water
Instructions:
  • To make the pastry, combine flour, sugar, and butter in a food processor until it resembles fine breadcrumbs. Then, add yolks and chilled water and process until the mixture just comes together. Transfer the dough onto a lightly floured surface and knead gently until smooth. Shape it into a disc, cover it with plastic wrap, and refrigerate for an hour until firm.
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 23cm loose-based flan tin that's 4cm deep. Roll out the pastry between 2 sheets of baking paper until it's 3mm thick. Use the pastry to line the base and side of the tin, then trim the edges. Chill in the refrigerator for 30 minutes or until firm.
  • Next, arrange the carrot and pumpkin in a microwave-safe dish, cover it, and microwave on high for 7 minutes. Remember to stir halfway through cooking until both are tender. Once done, drain well and allow to cool completely before using.
  • Preheat oven and place prepared tin on a tray. Line pastry with baking paper and fill with ceramic pie weights or uncooked rice. Bake until edges are golden, then remove paper and weights or rice. Continue baking until golden. Cool before serving.
  • In a bowl, mix cinnamon, nutmeg, and allspice together, setting aside 1/2 teaspoon. Process the carrot mixture until finely chopped. Add cream, eggs, sugar, maple syrup, hazelnut meal, flour, and the spice mixture to the carrot. Process until well combined. Pour into a prepared pan and bake for 45 to 55 minutes until set. Allow it to cool for 15 minutes, then cover and refrigerate for at least 4 hours until cold. Serve with a dollop of cream and a sprinkle of the reserved spice mixture on top.

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