← All recipes

🍰 Crunchy Carrot Tartlets

410 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g cold butter (in pieces)
• 50 g sour cream
• 1 egg
• salt
• 300 g carrots
• 1 sprig rosemary
• 1 sprig thyme
• 3 eggs
• 250 ml whipping cream
• 70 g grated parmesan
• salt
• pepper (from the mill)
• curry
• 1 tbsp chopped parsley
• flour (for the work surface)
• fat (for the molds)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Mix the flour with the butter, sour cream, egg, and a pinch of salt.
3. 3. Knead the ingredients into a soft dough.
4. 4. Wrap the dough in plastic wrap.
5. 5. Place the dough in the refrigerator for about 30 minutes.
6. 6. Clean, peel, and grate the carrots.
7. 7. Wash the herbs and shake them dry.
8. 8. Pluck the leaves or needles off the herbs.
9. 9. Chop the herbs finely.
10. 10. Whisk the eggs with the cream.
11. 11. Stir the cheese and chopped herbs into the egg-cream mixture.
12. 12. Season the mixture with salt, pepper, and curry.
13. 13. Fold the carrots into the egg-cream mixture.
14. 14. Dust a work surface with flour.
15. 15. Roll out the dough thinly.
16. 16. Cut out 4 circles with a diameter of approx. 10 cm.
17. 17. Grease the tartlet molds.
18. 18. Line the tartlet molds with the dough circles.
19. 19. Prick the dough base with a fork.
20. 20. Distribute the carrot filling on the tartlet bases.
21. 21. Bake the tartlets in the preheated oven for 20 to 25 minutes until golden yellow.
22. 22. Remove the tartlets from the oven.

Nutrition per serving

• kcal: 410
• Protein: 10 g · Fett/Fat: 31 g · Carbs: 24 g