Australia’s Biggest Indian Morning Tea: Carrot Halwa Tarts

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I’ve been doing quite a bit of baking recently, and that’s probably because the weather is starting to cool up again. It’s hard to believe that we are just a few short days from another chilly winter season. One thing that Mum used to always whip up, especially for dinner party desserts, was this spicy carrot pudding, carrot halwa. Whilst the recipe is derived from the Arabic candied toffee, the Indian version that I grew up with wasn’t firm, but instead jammy and sticky – infused with cardamon, cinnamon, allspice, and studded with plump sultanas. Typically you would use white sugar for this dish, as it helps to retain the bright orange from the carrots. I have started to cook with raw sugar which has a much lower GI, ever since compiling a story on sugar alternatives for Green Lifestyle Magazine (which I will post up soon). You could even replace the sugar with honey or maple syrup if you like. Now this one requires a little patience, as you have to stir continuously for 20 minutes, like risotto. The end result is well-worth the effort so I highly recommend giving it a go. I whipped up a batch the other day and decided to try something different for tea-time, so I filled sweet pastry tart cases with the mixture. A warming cup of Masala Tea was the perfect companion for these bad boys.

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Prep time 20 mins | Cooking time 30 mins | Makes 12 tarts

Ingredients:

  • 200g carrots, washed
  • 1 tbsp butter
  • 100g light muscovado sugar
  • ¼ cup thickened cream
  • 2 tsp ground cardamon
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 50g sultanas
  • 12 mini sweet pastry tart cases
  • White chocolate, grated, to serve

Method:

Prepare the carrot. Grate carrots and place in a medium saucepan with butter, sugar, cream and spices. Heat over medium heat, stirring with a wooden spoon, until the sugar has dissolved and the cream and butter have combined with the carrots. There will be quite a lot of liquid in the pan at this stage.

Add the spices and sultanas and continue to stir for 15-20 minutes. By now, the carrot mixture should be nice and sticky, and fall from the back of the spoon. Allow to cool.

Prepare the tarts. When ready to serve, spoon the mixture into the tart cases. Sprinkle with grated white chocolate and serve.

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Happy Cooking and Keep Smiling,

Brendon 🙂

 

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6 Comments Add yours

  1. The recipe looks so interesting! Love the photos 🙂

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    1. Thanks very much tableofcolours. That’s very kind of you 🙂 I’m really enjoying your posts as well 🙂

      Like

  2. What a fun treat! These remind me of a deconstructed carrot cake- All of the goodies, none of the batter to get in the way. 🙂

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    1. Thanks very much Hannah, great to hear from you. I never thought of that but I guess in a way they are definitely like it. Much easier to prepare 🙂

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  3. Jess says:

    These look very yummy Brendon- great job 🙂

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    1. Thanks very much Jess 🙂

      Like

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