Go Back

Almond crust tart filled with Indian carrot pudding - a Diwali special

Gluten free almond crust tartlets filled with carrot pudding and decorated with cream cheese frosting.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Recipe Ingredients

For the crust :

  • 1 cup Almond flour
  • 1/8 tsp Salt
  • 1/8 tsp Baking soda
  • 3 tbsp Honey
  • 2 tbsp Butter
  • Egg : 1 large

Filling :

  • 3 cups Carrot pudding / gajar ka halwa

Topping :

  • 1/2 cup Cream cheese
  • 1/4 cup Sugar, powdered

Recipe Instructions

  1. Sift the almond flour, salt and baking soda in a large bowl.
  2. Make a well in the center and add the melted butter, honey and egg all together.
  3. Mix it with a spoon until everything comes together.
  4. Lightly knead the dough with your fingers and warp it in the cling film for 2 – 24 hours.
  5. Lightly grease the tartlets pans or muffin pans.
  6. Roll the almond dough between the sheets of cling film.
  7. With the help of a cookie / biscuit cutter, stamp out six – eight tarts of 3 cm dia.
  8. Carefully place them in the tartlet or muffin pan, by pressing the bottom and sides of the pan.
  9. Keep the tarts back in the refrigerator for 30 minutes.
  10. Pre heat the oven to 325 F.
  11. Take out the tartlets from the fridge and bake them in the oven for 10 minutes or until browned and cooked through.
  12. Cool the tarts completely on a wire rack.
  13. Fill the tarts with the warm carrot pudding.
  14. Top it with cream cheese frosting (by beating the cream cheese and sugar together until light and fluffy).
  15. Serve the tarts warm.

Recipe Notes

When working with almond flour dough, use the cling films as these are really helpful for rolling out the dough. Without it I would not be able to roll out the dough so easily.

Make ahead : you can make the carrot pudding a day before or you can refrigerate the tart dough till 24 hrs.