Carrot tart with orange cream and candied zest - Carrot tart with orange cream and candied zest - Healthy and gourmet meal idea

Carrot tart with orange cream and candied zest

The carrot cake is not the only dessert to know how to use the carrot in a very greedy way ... Also try this delicious recipe of carrot tart with orange cream and candied zest.
Prep Time20 mins
Cook Time25 mins
Total Time25 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Desserts, It's the season, Vegetables
Servings: 4
Calories: 150kcal


  • 250 g Sanded or broken dough
  • 250 g Carrot
  • 20 cl Carrot juice
  • 2 Organic orange
  • 300 g Caster sugar
  • 4 Egg yolk
  • 1 C. short soup Cornflour
  • 2 pinches Cinnamon powder


  • Prepare the oranges: cut the rind of 1 orange into thin slices and sticks. Squeeze the oranges and filter the juice.
  • Prepare the zests: immerse the zests in a large amount of water, bring to a boil, cook for 2 minutes, remove from heat and drain.
  • Pour 150 g of sugar into a saucepan, add 25 cl of water, cook until light syrup is obtained, dip the zests and cook for 10 minutes over moderate heat.
  • Peel the carrots and cut them into thin ribbons using a thrifty.
  • When the zests have cooked for 10 min, put in the syrup the slices of carrots, turn, cook for 5 to 6 min over low heat and remove from heat. Remove zesty syrup and carrot slices, drain and allow to cool.
  • Prepare the cream: dissolve the cornflour in the carrot juice. Pour the orange and carrot juices, cinnamon, and heat over low heat into a pan.
  • Put the egg yolks in a bowl, pour over the remaining sugar, whip the mixture until it turns white, then add in a thin stream, without stop whipping, the mixture of juices, pour the mixture into a saucepan , put it on low heat and cook with a wooden spoon until the cream thickens. Remove from the fire and reserve.
  • Turn on the oven at 200 ° C (tea 6-7). Butter four tartlet molds 12 cm in diameter, garnish with dough and bake for about 15 minutes, until golden brown.
  • Remove the pie crusts from the oven and let them cool.
  • Mount tarts: pour the cream on the bottoms, let cool completely, spread over the orange zest and slices of carrots, cook the cooking juices of the zest, until obtaining a thick syrup, pour on tartlets and serve

One Comment

  1. Carrot tart with orange cream and candied zest, I really like it!

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