Carrot and Coriander Tart

Carrot and Coriander (Cilantro) Tart

Carrot and Coriander (Cilantro) Tart

This easy, make-ahead Carrot and Coriander Tart has a brilliant balance of sweet and savoury. Carrot and coriander is a classic flavour combination. It is often found in soup and salads but I thought it would work in a tart. The addition of the green herby flavour of coriander highlights the sweet, earthy taste of the carrots. I roast the carrots before adding them to the tart in order to bring out their flavour.

There are not very many recipes for Carrot Tarts but lots for those filled with squash or pumpkin. I think this is a pity as carrots have the same flavoursome sweetness and are available all year around. In addition, they are a fantastic partner for warm spices such as cumin, ginger and coriander. I also have another recipe for a different type of Carrot Tart, which uses whole carrots with orange and ricotta on a base of puff pastry.

Carrot and Coriander (Cilantro) Tart

What you need to know about this Carrot and Coriander (Cilantro) Tart
  • I generally make my own pastry. After years of avoiding doing this, I found out quite recently that it is actually quite quick and easy. I think home-made shortcrust pastry tastes better than ready-made too. However, if you do not have the time or inclination to make your own pastry, it is fine to use ready-made.
  • Whether you make your own pastry or use ready-made, it is really important to bake the empty pastry case before adding the filling (step 7). This will ensure that the pastry is cooked through and that the base of the tart is not soggy.
  • Roasting the carrot slices in the oven is a vital part of this recipe as it brings out their natural sweetness. This is further enhanced by adding the dry spices – cumin, ginger and coriander – and a little honey. I use this method of preparation to make a side-dish, Spiced Carrots with Lemon and Honey, which can be eaten either warm or at room temperature.
  • I think the combination of fresh coriander (cilantro) and carrot is brilliant. However, I know that not everyone is a fan of this distinctively-flavoured herb. If you like the sound of this tart but are a hater of fresh coriander, you can just leave it out. Alternatively, you could substitute another fresh herb, such as parsley.
  • This tart can be eaten hot from the oven or at room temperature. If you are not going to eat it immediately after you have made it, allow it to cool to room temperature. You can then keep it in the fridge for two or three days. When you are ready to eat it, remove it from the fridge and leave for at least an hour at room temperature so that it is no longer chilled. If you eat it when it is chilled, the flavour will not be as good.
What goes well with Carrot and Coriander (Cilantro) Tart?

I make this tart all year around. In winter, I will serve it hot from the oven along with potatoes, either baked or boiled, and a green vegetable. In summer, I generally serve it with a choice of salads. I tend to include a carbohydrate-based salad – such as potato salad or a pasta or rice salad – plus a green salad and one other salad. I have a lot of salad recipes and some of my favourites to go with my Carrot and Coriander Tart are listed below.

  • Broad Bean Salad – the freshness of green broad beans and the saltiness of feta cheese goes very well with the sweet, roasted carrots
  • Fried Aubergine (Egg plant) with Soy and Honey – this easy salad has a sweetness from the honey and a brilliant umami flavour from the soy. Honestly, if you think you don’t like aubergine, you need to try this salad!
  • Red Cabbage Coleslaw – simple, crisp cabbage and carrot, sweetened with apple, in a light mayonnaise dressing.
  • Roasted Beetroot Salad with Yogurt and Tahini – the sweetness of the roasted beetroot and the earthiness of the tahini are a good flavour combination with the carrots and coriander in this tart.
  • Roasted Pepper Salad – a really simple salad using sweet roasted peppers which go very well with the sweetness of this tart.
  • Thai Cucumber Salad – a fresh, Asian-inspired salad which balances the sweet flavours in this tart.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Carrot and Coriander Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

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Carrot and Coriander (Cilantro) Tart

Carrot and Coriander Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This easy vegetarian tart combines the classic flavours of carrot and coriander (cilantro).


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water 

For the filling:

  • 450 g (1lb) carrots
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons of runny honey
  • A large bunch (approximately 25 g or 1 oz) of fresh coriander
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel the carrots and chop into thin disks.    
  4. Put the carrot disks onto a baking tray.  Add the olive oil.  Season with salt and pepper.
  5. Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.
  6. Remove the carrot disks from the oven and put  in a bowl.  Add the cumin, ginger and ground coriander together with the honey.  Stir to combine and set aside to cool slightly.  
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh coriander.
  10. Place the carrot mixture and chopped coriander in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Keywords: carrot, coriander, cilantro, tart, quiche, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Petra @ Food Eat Love

Loved this recipe? Checkout the Recipe Index.

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Onion Tart

Onion Tart with Wild Garlic and Herbs

This Onion Tart combines sweet, caramelised onions with a selection of herbs. I have used chives, parsley and wild garlic, which is in season in England in late spring and early summer. However, you can use any herbs that you like and which are available.

Onion and Wild Garlic Tart

What you need to know about this Onion Tart recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. If you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 20 minutes before you add the filling (step 7). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • It also makes a huge difference to the taste of your tart if you make sure that the onions are soft and caramelised (step 5). Keep the burner as low as possible, stir occasionally and watch that they don’t burn. You want the end result to be very pale golden brown. Taste them to check and if you wish you can add a little brown sugar to sweeten them up a bit more.
  • You can use any combination of herbs in this recipe. However, soft herbs work better than woody herbs (such as rosemary). Also, you need to be aware that some herbs (such as mint) have particularly strong flavours and will overpower others. I used chives, parsley and wild garlic in roughly equal amounts for my recipe. I’ve listed a few other herbs and flavourings that I think go well in this tart but please feel free to experiment.
    • Tarragon – I would use it on its own and put less (between one and two tablespoons) in the tart as it has a strong flavour.
    • Sage – a classic partner for onion and again I would put less in the tart as has a strong flavour.
    • Thyme – one of my favourite herbs but it can be a bit fiddly getting all the little leaves off the woody stems. I would combine this with a few other herbs such as chives or parsley.
    • Garlic – if you are not using wild garlic, you can add a clove of garlic to the onions once they are caramelised and cook for one or two minutes (step 5).
Onion Tart with Wild Garlic
About Wild Garlic

When I lived in London, I ordered a weekly vegetable box which contained a selection of vegetables. I didn’t get to choose what was in the box – I was just given what was in season. Opening the box was a bit like a mini-birthday every week . Sometimes you opened it up and were delighted. Sometimes you opened it up and were a bit disappointed. There were definitely times when I thought that I had really eaten all the swedes that I ever wanted to eat.

One of the best extra things I got in the box was a big bunch of wild garlic. It seemed so fresh and exotic with its pretty white flowers. I wasn’t entirely sure whether I would cook with it or put it in a vase. I tried many times after that to get hold of it when I was in London but never succeeded. It was clearly a rare and special ingredient.

Later I moved to a rural part of Gloucestershire to a house situated by a small wood. In early May, the first year I lived there, I started to get garlicky wafts of scent whenever I went in the garden. Slightly puzzled, I went for a walk in the wood and found that it was covered in a carpet of small white flowered plants. I discovered that wild garlic is to be found in early summer in many woodland areas and is clearly not so rare after all!

It is well worth looking out for wild garlic in early summer. As with any foraged food, you need to make sure that you have identified the plant correctly. In the case of wild garlic, this is pretty easy as you just need to crush one of the garlic-scented leaves to check.

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Onion Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

Recipe for Onion Tart with Wild Garlic and Herbs

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Onion Tart with Wild Garlic

Onion Tart

  • Author: Tastebotanical

Description

This easy vegetarian Onion Tart is flavoured with a selection of fresh herbs including wild garlic.  It is fresh and tasty and can be eaten warm or at room temperature.


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

 

For the filling:

  • 4 large onions – about 450 g (1lb) 
  • 50 g (2 oz) butter and 1 tablespoon oil
  • Salt and pepper
  • 1 teaspoon brown sugar (optional)
  • A bunch (approximately 15 g or 0.5 oz) of mixed fresh herbs such as Wild Garlic, Chives and Parsley
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel and chop the onions.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the onions to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  The onions are done when they are light brown, soft and, when tasted, are sweet.  You can add a teaspoon of brown sugar to increase  the sweetness of the onions at this stage if you wish.
  6. Set the onion mixture aside to cool slightly.
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh herbs.
  10. Place the onion mixture and chopped herbs in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Loved this recipe? Check out the Recipe Index

This recipe has been shared on #CookBlogShare with Cooking with My Kids  and #Fiesta Friday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

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Feta Quiche with Roasted Peppers

Easy Feta Quiche with Roasted Peppers

Feta Quiche with Roasted Peppers is the perfect easy lunch or supper dish. The peppers are roasted to bring out their sweetness and combined with salty feta and anchovies which provide a big punch of flavour. If you are a vegetarian, or simply don’t like anchovies, salted capers are very good alternative.

I love roasted peppers! I roast my peppers by cutting them in half and putting them cut side down on a sheet of silver foil under a hot grill. Once the skin has blackened and charred, I wrap them up in the foil and leave them to cool. The steam from the hot peppers will loosen the skins making it easy to remove them. The process of roasting intensifies the flavour and sweetness of the peppers and adds an extra smoky taste dimension. I often use this method to produce a simple Roasted Pepper Salad but the it is also a great way of preparing peppers for use in other dishes.

So many peppers…

There are many types of sweet peppers available in stores and in farmers markets today. I particularly like the long, pointed Ramiro Peppers or Romano Peppers. These come in red, orange and yellow and are sweeter and, in my opinion, more flavoursome than the more common Bell Peppers. However, any type of pepper can be used in this recipe and any colour – red, orange or yellow. Just make sure you don’t use green peppers as they do not have the natural sweetness you need in this Feta Quiche.

….and so many quiches!

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. Some of my favourites from this blog include Asparagus Quiche (early summer on a plate), Caramelised Onion Tart (a classic), Carrot Tart (a successful experiment), Garlic Tart (double garlic, what’s not to like?) and Beetroot Tart (love it or hate it!).

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Feta Quiche with Roasted Peppers

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

This Feta Quiche with Roasted Peppers and Anchovies is an easy lunch or supper recipe  which can be made in advance and served hot or cold.    You can use salted capers instead of anchovies if you are a vegetarian.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 4 red peppers
  • Salt and pepper
  • 1 tin anchovies or 1 tablespoon of capers
  • 100 g feta cheese
  • 100 ml double cream
  • 2 eggs

 

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4. Next prepare the peppers.  Cut them in half lengthwise.  Remove the stalks and seeds.   Place the pepper halves skin-side up on a grill pan covered in foil. 
  5. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.  Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  6. When the peppers are cool enough to handle you should be able to peel off the charred skins.   
  7. Roughly chop the skinned peppers and scatter them over your pastry case. Finely chop the anchovies and crumble the feta cheese and add these to the pastry case as well.   If you are vegetarian, or just do not like anchovies,  capers are a good substitute. 
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Pour into the pastry case.  
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.


Notes

  • This Feta Quiche can be served hot, warm or at room temperature.

Keywords: feta cheese, peppers, anchovies, quiche, tart

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Spinach Tart

Spinach Tart with Peas, Feta and Pine Nuts

This Spinach Tart, flavoured with nutmeg, is just what I want to eat in Spring! At this time of year, I crave fresh greens and particularly want something that is light but tasty. The filling consists of fresh spinach combined with peas which add a note of sweetness plus nuggets of salty feta cheese. The tart is topped with toasted pine nuts which add a crunchy texture as well as their delicious, nutty flavour.

Pretty much all of my recipes use some kind of herb or spice. I love the way that they transform simple ingredients. If you choose flavourings that really work with your ingredients, adding herbs and spices is a way to make your recipes extra-special with very little additional effort.

Nutmeg

In this Spinach Tart recipe, I have used nutmeg as the main flavouring as I think it goes particularly well with spinach. If you have only used ready-powdered nutmeg, I really recommend that you buy a jar of whole nutmegs, which can be found in every supermarket. When you have done this, use an ordinary kitchen grater to grate a little piece off one of the nutmegs. Hold the shavings in your hand and inhale. That is the real scent of nutmeg! You can shave a little nutmeg into your dishes whenever you need it and it will have that wonderful, spicy aroma and taste.

Although nutmeg is often associated with sweet dishes and desserts, such as Bread and Butter Pudding or Baked Custard, I think it works very well in savoury dishes. I think it is particularly good in savoury dishes with a hint of sweetness such as Caramelised Onion Tart which uses slow-cooked onions.

I love a Tart!

Savoury vegetable-based tarts are a fantastic, cook-ahead lunch or supper. They are great either hot or at room temperature. Also, in my experience, they are one of the vegetarian dishes which please non-vegetarians too. In addition to Spinach Tart and Caramelised Onion Tart, you might also want to look at my Beetroot Tart, Carrot Tart, Garlic Tart, Tomato Tart, Herb Tartlets and Butternut Squash Tart with Sage

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Spinach Tart with Nutmeg

Spinach Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 1 tart 1x
  • Category: Savoury tart
  • Method: Baking
  • Cuisine: English

Description

This Spinach Tart combines fresh, green spinach with the sweetness of peas, salty feta and crunchy pine nuts.  It is perfect for a vegetarian light lunch or supper.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 onion
  • 300 g fresh spinach
  • 100 g frozen peas (defrosted)
  • 125 g ricotta
  • 100 ml double cream
  • 2 eggs (beaten)
  • Grated nutmeg to taste
  • Salt and Pepper
  • 50 g feta cheese
  • 1 tablespoon pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough. 
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 10  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.  
  4. Peel and chop the onion.  Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.  Add the onion to the pan, season with salt and pepper,  and cook at a very low heat for about 10 minutes until soft.
  5. Place the spinach in a saucepan with a little water and cook gently, with the lid on, for about 5 minutes until the leaves are wilted.  Remove the spinach leaves from the pan and, as soon as they are cool enough, squeeze to remove excess moisture and then roughly chop them.
  6. Put the softened onion, chopped spinach and defrosted peas into a large mixing bowl.  Mix in the ricotta, cream and eggs.   Season with salt and pepper and nutmeg.   
  7. Spread the mixture in the pastry case.   
  8. Crumble the feta cheese and sprinkle on top of the mixture.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.  After it has been cooking for 15 minutes, sprinkle the pine nuts on top and return it to the oven.

Keywords: spinach, tart, quiche, feta, pine nuts, peas, vegetarian

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Carrot Tart

Carrots, Orange and Ricotta

I came up with the idea for this Carrot Tart with Orange and Ricotta on a particularly grey and rainy February day. I felt that I needed to make something that would bring a burst of colour and flavour into my life – and that is exactly what this Tart does. It uses ingredients found in the winter – carrots, orange, coriander – to liven up both your taste-buds and your table!

I love the natural sweetness of carrots, which is enhanced by sharp, citrus flavours. In this recipe I use the zest and juice of orange to bring out the sweet, earthy flavour of the carrots. The carrots are set on a pillow of creamy ricotta, flavoured with orange zest and coriander which adds a mouth-filling creaminess as a counterpoint to the sweet and sharp topping. Lemon is also a great flavour-enhancer for carrots as in Spiced Carrots with Honey and Lemon. If you like the flavour combinations in this Carrot Tart, I strongly recommend it.

As I felt a need to banish the greyness of February when I was making this recipe, I chose “heritage carrots” from my local greengrocer. You can make this Carrot Tart with any type of carrots. However, I would recommend buying the ones with the green fronds still attached as you know they are fresh and they generally have a lot more flavour. Carrots in a range of colours are now quite widely available and combining red, yellow and purple with orange will make your tart look particularly beautiful.

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Carrot Tart with Orange

Carrot Tart

  • Author: Tastebotanical

Description

This Carrot Tart will bring zest to your taste-buds and your table.  Beautiful, sweet, earthy carrots, flavoured with orange and coriander, set in creamy ricotta on a crisp pastry base will brighten up those grey winter days!


Scale

Ingredients

  • 320 g frozen puff pastry
  • 1 egg
  • 150 g carrots
  • Salt and pepper
  • 125 g ricotta
  • 50 g feta cheese
  • 1 orange
  • Small bunch of fresh coriander (finely chopped)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar

Instructions

  1. Set your oven to 200 degrees C/gas mark 6.
  2. Roll the frozen pasty into square or rectangle.  Using a sharp knife, cut it into four evenly sized squares or rectangles.    Cut a 1 cm strip of pastry around the edge of each of the squares or rectangles.  
  3. Break and whisk the egg.  Using a pastry brush, paint the beaten egg around the edge of each square or rectangle.   Place the strips of pastry around the edge of each square or rectangle.  These will form the “walls” around each of your tarts.
  4. Put the pastry squares or rectangles onto a baking sheet.
  5. Prepare the carrots either by peeling them or scrubbing them to remove any dirt.  If they are large, cut each one in half lengthwise.   Place the prepared carrots in a saucepan of boiling salted water and simmer for around 10 minutes.  You want them to be slightly softened but not fully cooked.  Remove the carrots from the saucepan and run under cold water to cool them enough so they can be easily handled.
  6. While the carrots are cooking, mash together the ricotta and feta in a medium-sized bowl.  Add the grated zest of the orange and the finely chopped coriander.  Season with salt and pepper to taste.
  7. Spread the cheese mixture onto each of your four pastry squares or rectangles.
  8. Arrange the carrots on top of the cheese mixture on each of the four pastry squares or rectangles.
  9. Put the tarts into the oven and cook for about 15 minutes until the pastry is crisp and golden.
  10.  While the tarts are cooking, put the juice of your orange, sugar and balsamic vinegar in a small pan.   Cook gently uncovered until the liquid has reduced by half.   This will form a glaze for the tarts which will add flavour and also give them an attractive sheen!
  11. When the tarts are cooked, remove them from the oven and paint the glaze over the carrot topping.
  12.  The tarts can be eaten either hot or cold.  If you are planning to eat them cold, place on a baking rack to cool so that the pastry remains crisp.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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