Carrot Tart

Preparation

Step 1: Make the shortcrust pastry

In a bowl, mix the flour, sugar and a pinch of salt. Add the cold butter cut into small pieces and rub it in with your fingertips until the mixture looks like coarse crumbs.

Add the egg and bring the dough together into a ball without kneading. Wrap in cling film and chill for 30 minutes.

Step 2: Line and blind-bake the base

Roll the pastry out to 3 mm thick and line a 24 cm tart tin. Prick the base with a fork and cover with baking paper filled with baking beads.

Bake for 15 minutes at 180°C (350°F), remove the beads and bake for 5 more minutes until the base is golden.

Step 3: Make the filling

Grate the carrots finely and cook them for 10 minutes in a pan with the brown sugar and cinnamon. Let cool slightly.

In a bowl, whisk the eggs with the cream, then fold in the candied carrots and half of the chopped walnuts.

Step 4: Fill the tart

Pour the filling over the blind-baked base and smooth it with a spatula. Scatter the remaining walnuts on top.

Step 5: Bake the tart

Bake for 30 to 35 minutes at 170°C (340°F): the filling should be set and lightly golden. Let it cool slightly before removing from the tin.

Step 6: Serve

Serve the tart warm or cold, on its own or with a spoonful of crème fraîche. Dust with a light veil of cinnamon just before serving.