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First make the iced carrot. In a saucepan, place the sugar and water. Bring to the boil, then immediately remove from the heat, cover with cling film and set aside to cool.
Immerse the carrot slices in the sugar syrup and leave in a cool place for 2-3 days.
Preheat the oven to 180ºC/gas 4.
Set the raisins to soak in a little rum for 1 hour.
Prepare the carrot filling. In a mixing bowl, mix together the beaten egg and ground almonds. Mix in the carrot and rum-soaked raisins, then the flour and baking powder.
Roll out the puff pastry finely. Line 10 tartlet tins with the pastry and spread a little jam in the base of each pastry case.
Fill the tartlet cases two-thirds full with the carrot filling.
Bake the tartlets for 15-20 minutes until set and cooked through. Remove and cool on a wire rack.
Gently heat some sieved apricot jam in a small pan. Brush the cooled tarts with the warm! jam and sprinkle the edges with chopped hazelnuts.
Make the chocolate rum sauce. Place the water and sugar in a saucepan. Bring to the boil.
Add the cocoa, mixing in well as you do so, and bring to the boil once more.
Add the cream and glucose and bring to the boil, stirring.
Remove from direct heat and stir in the rum.
With the melted chocolate form a teardrop shape on the plate, leaving a well to fill with the rum sauce. Then, add the sauce.
Place the cake alongside the sauce and decorate with crystallised carrots and spring edible flowers. Serve.
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