Carrot Pudding Tarts with Kalakand Topping / Gajar Halwa Tarts with Kalakand ToppingWishing all my readers a very happy and prosperous New year!!
"Let this New Year bring in New Light of Happiness, a fresh new start to this World.
Let there be food in every plate.
Let there be smile on every face.
Let there be compassion in every heart"
Started my new year with this prayer and this very special dessert.
My New Year generally begins with Carrot Pudding or Gajar Halwa but this time I gave it a contemporary twist and hence this Fusion. Gajar Halwa in Almond meal and Coconut tarts, topped with all the deliciousness of my another favorite dessert Kalakand.
Yumminess of so many good things in one dish is a delight for a foodie like me and I am sure for all the people who love their desserts. Ahhhhh!!!!! I wish I could pass you all this super scrumptious divine sweet. When the goodness of Gajar Halwa wrapped in the gluten free tarts meets with the scrumptious kalakand it takes you to seven heaven.
I never knew that toasted coconut will be so amazing with halwa and kalakand. I guess from now on I will be serving Gajar halwa this way only.
This dessert is sheer magic!!! You have to make it to believe me.
Gajar Halwa and Kalakand Recipes are already there in the archives.
Here, I am sharing the recipe for the Tarts. I have made these Tarts using Almond meal and shredded coconut.It’s buttery and flaky. You can make almond meal tart crust with or without the sweetener, so it works for low carb dessert recipes as well as for savory pies. Adjust the amount of salt accordingly.
The beauty of this recipe is all three components can be eaten alone too. Well, If you are from Indian Subcontinent you must be aware of Gajar Halwa and Kalakand. The surprise element here is the coconutty and almondy Tart. But, just be gentle with the these tarts as they are very fragile because there’s no flour in it. You can enjoy the halwa or Kalakand without these tarts too.
Let's come to the recipe part.
This recipe is divided into three parts: Tarts, Gajar Halwa and Kalakand. For Gajar Halwa’s recipe click
HereFor Kalakand’s recipe click
HereRecipe for Tarts is as follows.
INGREDIENTS:
Almond meal- 1.5 cups
Shredded Coconut- 1/2 cup ( I have used the dry one)
Salt-A Pinch
Sugar- 1 tablespoon
Butter- 2 heaped tablespoon
Chopped Pistachios, Almonds, Cashews, Dried Rose petals- To Garnish
DIRECTIONS:I have used Air-fryer instead of traditional Oven to bake these tarts. However, you can bake them in Oven too.
Preheat oven to 180*C.
In a food processor, pulse together almond meal, sugar, butter, salt and shredded coconut until finely ground.
Pulse until coarse crumbs form (dough should clump together when squeezed with fingers)
Transfer dough to a greased 9-inch tart pan with a removable bottom. Or else you can use two 4 inch small tart pans.
Press the dough evenly into the bottom and up sides of the prepared pan. Carefully poke holes in the surface using a fork to prevent bubbling (Which I forgot to do)
Bake in center of oven until golden and firm, about 7 minutes at 180*C.
Transfer to a wire rack to cool completely, at least 1 hour.
HOW TO ASSEMBLE TARTSWhen tarts come to room temperature spoon in some Halwa. Be gentle as I have already mentioned these tarts are fragile.
Top the halwa with kalakand.
Garnish with chopped nuts.
Enjoy!!!!
Recipe Card
Carrot Pudding Tarts with Kalakand Topping / Gajar Halwa Tarts with Kalakand Topping
Gajar Halwa in Almond meal and Coconut tarts, topped with all the deliciousness of another dessert Kalakand.
This recipe is divided into three parts: Tarts, Gajar Halwa and Kalakand. For Gajar Halwa’s recipe click
HereFor Kalakand’s recipe click
HereRecipe for Tarts is as follows.
INGREDIENTS:
Almond meal- 1.5 cups
Shredded Coconut- 1/2 cup ( I have used the dry one)
Salt-A Pinch
Sugar- 1 tablespoon
Butter- 2 heaped tablespoon
Chopped Pistachios, Almonds, Cashews, Dried Rose petals- To Garnish
DIRECTIONS:I have used Air-fryer instead of traditional Oven to bake these tarts. However, you can bake them in Oven too.
Preheat oven to 180*C.
In a food processor, pulse together almond meal, sugar, butter, salt and shredded coconut until finely ground.
Pulse until coarse crumbs form (dough should clump together when squeezed with fingers)
Transfer dough to a greased 9-inch tart pan with a removable bottom. Or else you can use two 4 inch small tart pans.
Press the dough evenly into the bottom and up sides of the prepared pan. Carefully poke holes in the surface using a fork to prevent bubbling (Which I forgot to do)
Bake in center of oven until golden and firm, about 7 minutes at 180*C.
Transfer to a wire rack to cool completely, at least 1 hour.
HOW TO ASSEMBLE TARTSWhen tarts come to room temperature spoon in some Halwa. Be gentle as I have already mentioned these tarts are fragile.
Top the halwa with kalakand.
Garnish with chopped nuts.
Enjoy!!!!