Ingredients

• Carrot – 1/2 kg
• Milk – 500 ml
• Sugar – 1/2 cup
• Ghee – 1 tbsp
• Cardamom and nuts as per choice

• Maida – 1 cup
• Unsalted Butter – ½ cup
• Salt = 1 pinch
• Baking powder – 1 tsp
• Coldwater – 2-3 tbsp

         

Process

Step 1 – Making Tart shell dough

• Take all-purpose flour/maida, salt, baking powder in a bowl and rub in cold butter in this mixture to get bread crumb consistency
• Add ice-cold water. One spoon at a time and make a nice dough
• Cover this with a cling sheet and keep in the refrigerator for at least 1 hour or overnight

Step 2 – Carrot Halwa

• Put the grated carrot with 500 ml milk in a thick-bottomed pan on medium heat, and cook till the carrots are cooked
• While the carrots are cooking, prepare the tart shells
• Once the carrots are cooked, add sugar and cook till it dissolves completely
• Once the sugar is cooked, add ghee and roast a bit to get a little shine in the mixture
• Add cardamom powder and nuts
• This mixture will not be as dry as carrot halwa or barfi
• If it was prepared earlier and is dry, add a little plain milk custard to it to make it a little runny

Step 3 – Preparing the tart shells

• Grease the tart shell and keep them ready
• Take out the dough from the refrigerator and roll it into ¼ inch thin sheet
• Cut round shapes, and line them into the greased shells
• Dock the dough (prick them with a fork to avoid rising while baking)
• Put these lined tart shells back in the refrigerator for half an hour

Step 4 – Baking

• Preheat the oven to 180 degrees
• Take out the tart shells from the refrigerator and blind bake them (with some weight (raw chickpeas) in them) for 12 mins at 180 degrees
• Now remove the chickpeas from the shells and fill halwa in the tarts
• Now bake then again for 12-15 mins at 180 degrees
• Garnish with nuts of your choice

These tarts can be made with any other vegetable halwa, such as beetroot or bottle gourd.