For a great dessert try this recipe for carrot tartlets served with a rich chocolate rum flavoured sauce.


  • 200g Puff pastry

  • apricot jam, for glazing

  • 70g toasted hazelnuts, finely chopped

  • edible spring flowers, for decorating

  • For the carrot and raisin filling:

  • 120g golden raisins

  • rum, for soaking

  • 320g beaten egg or roughly 4 eggs

  • 100g ground almonds

  • 150g grated carrot

  • 40g plain flour

  • 12g Baking powder

  • For the iced carrot:

  • 100g Sugar

  • 400ml water

  • sliced carrots

  • For the chocolate rum sauce:

  • 250ml water

  • 400g Sugar

  • 130g Cocoa powder

  • 250g whipping cream

  • 70ml glucose

  • 20ml rum


  • 1.

    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.

  • 2.

    Immerse the carrot slices in the sugar syrup and leave in a cool place for 2-3 days.

  • 3.

    Preheat the oven to 180ÂșC/gas 4.

  • 4.

    Set the raisins to soak in a little rum for 1 hour.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Fill the tartlet cases two-thirds full with the carrot filling.

  • 8.

    Bake the tartlets for 15-20 minutes until set and cooked through. Remove and cool on a wire rack.

  • 9.

    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.

  • 10.

    Make the chocolate rum sauce. Place the water and sugar in a saucepan. Bring to the boil.

  • 11.

    Add the cocoa, mixing in well as you do so, and bring to the boil once more.

  • 12.

    Add the cream and glucose and bring to the boil, stirring.

  • 13.

    Remove from direct heat and stir in the rum.

  • 14.

    With the melted chocolate form a teardrop shape on the plate, leaving a well to fill with the rum sauce. Then, add the sauce.

  • 15.

    Place the cake alongside the sauce and decorate with crystallised carrots and spring edible flowers. Serve.

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Posted by Mazza2Report
What is it about this chef? Doesn't he know that every picture tells a story! Sorry Chef but in part the great success in publishing recipe bookds with W.Weekly Recipe Bookds was the photos of the finished dish! Time poor home cooks look and cook!
After all don't we all when preseneted with a dish iniatially "feast" with our eyes". My mind boggles with instruction 14 above!. I like cooking making these carrot & raising tarts appeals - so why is it called a cake? Instruction No. 6. says it all! Sad as many of these recipes really appeal - just need a little more attention to detail!