Carrot Halwa Tart

Carrot Halwa Tart is a fusion dessert. Serving the traditional carrot halwa in crispy, flaky tarts makes it more appealing to the younger generation. Also, if you have leftover halwa, you can repackage it in a new dessert with little effort.


  • 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



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.

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