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Carrot tartlets

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 200 g sugar
  • 2 small jars of baby food (carrot puree)
  • 1 ¼ cup(s) oil (approx. 200 – 250 ml content)
  • 1 bottle of bitter almond oil
  • 1 tsp salt
  • 1 ½ tsp cinnamon
  • 2 tsp baking powder
  • 200 g flour
  • 125 g cream cheese
  • 40 g margarine
  • 200 g powdered sugar
  • 1 packet of vanilla sugar
  • some almond sticks

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 175°C (fan/convection oven). Beat the eggs and sugar until frothy, then add the remaining batter ingredients. Divide the batter among 12 muffin cups and bake for about 20 minutes until golden brown. For the topping, combine the cream cheese, margarine, powdered sugar, and vanilla sugar. Spread the mixture on the cakes. I like to top with slivered almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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