Carrot Cake Tartlet Baskets

I just can't seem to forget the amazing textures and taste of the video's Carrot Cake Tartlets yet!

They are filled with a Carrot Vanilla Custard and topped with Cream Cheese Frosting.

I am so excited that I am able to share them with you

The recipe includes the baking of the Tart Shells, a Carrot Vanilla Custard and a Cream Cheese Frosting

The ingredients needed;

For the Carrot Cake Custard:

Bring to a boil:

430ml milk

50 gr sugar

Vanilla Pod and Bean

Cinnamon

80gr Carrot

Let it rest for 10 minutes with the vanilla pod inside.

In a bowl mix:

3 egg yolks

50gr sugar

Beat until fluffy, add 70ml milk and beat until incorporated.

Then add:

60gr cornstarch and mix thoroughly

Remove the vanilla pod from the pan and slowly add the hot vanilla milk in the cornstarch mix while whisking.

Transfer back to the pan while whisking and heat on medium heat until the pudding thickens.

Let it cool in the fridge.

For 5 Mini Tart Shells:

125gr All-purpose flour

45gr Powdered Sugar

15gr Hazelnut/Almond Flour

1gr Salt

1gr Vanilla Powder

75gr cold Butter Cubes

25gr Egg (I beat 1 egg and add just half of it carefully)

In a mixer mix together the salt, sugar, vanilla powder nut flour and flour.

Then add the butter cubes and pulse until it resembles coarse meal

Add egg and mix 10-15 seconds until the dough sticks together and is not dry or crumbly.

Move to a lightly floured surface, and shape the dough like a disc.

Wrap it well with plastic wrap and transfer to the fridge for at least 2 hours and up to 3 days.

When ready, take the dough out of the fridge and let it soften for 5 minutes

On a parchment paper, roll the dough out until thin enough for a tart shell.

Add another piece of parchment paper on top of the dough and turn it upside down so that it's not stuck on the bottom parchment paper. Remove the parchment paper that is on top now and with a mould cut circles and place them into tart moulds, optimally on perforated mat for good air circulation. Cut strips for the sides.

Pinch it with a fork, place in fridge for 30 minutes and preheat the oven at 190C. (You don't need weights because the tart moulds have air holes so that the tart shells don't shrink)

Bake until golden and let them cool on a wire rack.

Remove the Carrot Cake Custard from the fridge and if it's too thick, mix it in a blender until smooth again.

Pipe the Custard on the Tart Shells and tranfer to the fridge until you make the Cream Cheese Frosting.

For the Cream Cheese Frosting:

For the Cream Cheese Frosting:

120gr cream cheese room temperature

70gr powdered sugar

Pinch of salt

40 ml cold heavy whipping cream

Beat the cream cheese with your mixer until it softens.

Add a pinch of salt and the powdered sugar in 4 doses mixing after each addition so that the sugar melts.

Add the cold cream and mix until fluffy.

Use immediately, piping it on the tartlets or refrigerate until ready to use.

Pipe the Frosting on the tartlets and enjoy!

Refrigerate if you want to save them for later!