Saffronstreaks wishes Happy & Prosperous Diwali to all, may you have safe, glowing and beautiful year ahead !
We @ saffronstreaks celebrating Diwali with everyone’s beloved “gajar ka halwa” and if it doesnt excites you enough, then wait, we are going to serve it differently. How ? Read it further.
Gone are the days when Diwali used to be a week long affair, rather than a weekend thing which seems much like a chore to me rather than a celebration. Galore of homemade mithais – mawa kachori, gujiya, kalakand, laddoos, halwas etc with huge array of crackers of all shapes, sounds and lights – anar, charkhi, chocolate bombs, mirchi bombs etc, added so much fanfare to this festival that nowadays sitting across thousands of miles away from home, seemed like a story from a fairy tale book.
Rather dotting my words with shadows of gloominess, lets move to bake some tarts, and this will definitely uplifts the moods and spirits. Tarts on Diwali ? Yes, you read it right, tarts for diwali, as the little tartlets resembles so closely to diyas / earthen lamps, and with this the traditional Diwali sweets moves a notch high up in the world of fusion cuisine. East meet west and here we have – almond crusted tartlets filled with Indian gajar ka halwa / pudding, best of flavours from both the worlds. And above all, the high point is that this tart is absolutley gluten free.
Flavours are right, taste is perfect and the tarts looks pretty and beautiful with a simple topping of frosted cream cheese, perfect for Diwali nights !
- Almond flour : 1 cup
- Salt : ⅛ tsp
- Baking soda : ⅛ tsp
- Honey : 3 tbsp
- Butter : 2 tbsp
- Egg : 1 large
- Carrot pudding / gajar ka halwa : 3 cups
- Cream cheese : ½ cup
- Sugar (powdered) : ¼ cup
- Sift the almond flour, salt and baking soda in a large bowl.
- Make a well in the center and add the melted butter, honey and egg all together.
- Mix it with a spoon until everything comes together.
- Lightly knead the dough with your fingers and warp it in the cling film for 2 – 24 hours.
- Lightly grease the tartlets pans or muffin pans.
- Roll the almond dough between the sheets of cling film.
- With the help of a cookie / biscuit cutter, stamp out six – eight tarts of 3 cm dia.
- Carefully place them in the tartlet or muffin pan, by pressing the bottom and sides of the pan.
- Keep the tarts back in the refrigerator for 30 minutes.
- Pre heat the oven to 325 F.
- Take out the tartlets from the fridge and bake them in the oven for 10 minutes or until browned and cooked through.
- Cool the tarts completely on a wire rack.
- Fill the tarts with the warm carrot pudding.
- Top it with cream cheese frosting (by beating the cream cheese and sugar together until light and fluffy).
- Serve the tarts warm.
Make ahead : you can make the carrot pudding a day before or you can refrigerate the tart dough till 24 hrs.