Name: Carrot tartlet diyas for Diwali / Halwa tartlets recipe by Sukanya Ghosh at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: For the crust : Almond flour : 1 cup; Salt : ⅛ tsp; Baking soda : ⅛ tsp; Honey : 3 tbsp; Butter : 2 tbsp; Egg : 1 large; Filling : Carrot pudding / gajar ka halwa : 3 cups; Topping : Cream cheese : ½ cup; Sugar (powdered) : ¼ cup

ABOUT Carrot tartlet diyas for Diwali / Halwa tartlets RECIPE

Gluten free almond crust tartlet diya filled with carrot pudding and topped with cream cheese frosting.

Ingredients Serving: 4

For the crust : Almond flour : 1 cup
Salt : ⅛ tsp
Baking soda : ⅛ tsp
Honey : 3 tbsp
Butter : 2 tbsp
Egg : 1 large
Filling : Carrot pudding / gajar ka halwa : 3 cups
Topping : Cream cheese : ½ cup
Sugar (powdered) : ¼ cup

Instructions

Sift the almond flour, salt and baking soda in a large bowl. Make a well in the center and add the melted butter, honey and egg all together. Mix it with a spoon until everything comes together.
Lightly knead the dough with your fingers and warp it in the cling film for 2 – 24 hours
Lightly grease the tartlets pans or muffin pans.
Roll the almond dough between the sheets of cling film.
With the help of a cookie / biscuit cutter, stamp out six – eight tarts of 3 cm dia. Carefully place them in the tartlet or muffin pan, by pressing the bottom and sides of the pan.
Keep the tarts back in the refrigerator for 30 minutes. Pre heat the oven to 325 F. Take out the tartlets from the fridge and bake them in the oven for 10 minutes or until browned and cooked through.
Cool the tarts completely on a wire rack. Fill the tarts with the warm carrot pudding.
Top it with cream cheese frosting (by beating the cream cheese and sugar together until light and fluffy). Serve the tarts warm.

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