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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 Here
For Kalakand’s recipe click Here
Recipe 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 TARTS
When 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!!!! |