Modern tart with carrots, almonds, ricotta and lemon 🌼
- 140 g cold butter
- 85 g icing sugar
- 40 g ground almonds
- Vanilla
- Egg
- 1 pinch salt
- 230 g 00 flour
- 100 g Carrots
- Egg
- 70 g Sugar
- 30 g chopped almonds
- Ginger powder
- 1 pinch salt
- Lemon zest
- 35 ml Seed oil
- 95 g 00 flour
- 5 g baking powder
- 250 g Ricotta
- 50 g icing sugar
- 0.5 vanilla bean
- 100 ml liquid fresh cream
- 1 sheet Gelatin (sheets)
- 100 g Refined sugar
- 8 g Lemon zest
- 60 g Large egg
- 25 g Egg yolk (one large yolk)
- 35 ml Lemon juice
- 55 g Butter
- 100% almond cream
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
- Who doesn't love carrot cake? 🧡 It's one of my all-time favorites, and I wanted to revisit it by baking it in an almond and vanilla shortcrust pastry shell...
I used a ring 20 cm in diameter and 3 cm high.
VANILLA SUCRÉE - Mix the butter with the icing sugar and add the almond flour and vanilla.
Mix well and add the egg and a pinch of salt.
Finally add the flour.
Shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for at least 3 hours (preferably overnight).
CARROT CAKE - Grate the carrots and set them aside.
In a bowl, beat the egg with the sugar, then add the grated carrots, chopped almonds, ground ginger, salt, and lemon zest.
Mix everything well and add the oil and finally the sifted flour and yeast.
RICOTTA MOUSSE - Mix the ricotta with the icing sugar and the seeds of half a vanilla pod.
Whip the cream and gently fold it into the ricotta cream.
The mousse is ready to be used.
LEMON CURD - Soak the gelatin in cold water for 10 minutes.
Combine the sugar and lemon zest, then add the eggs, egg yolks, and lemon juice.
Pour the mixture into a saucepan and bring to 85 degrees.
Remove from the heat and pour everything into a beaker, add butter and squeezed gelatine and emulsify with an immersion blender.
Let it return to room temperature and it's ready.
COMPOSITION - For optimal cooking of the shortcrust pastry, first bake the shell alone for 10 minutes and then add the carrot cake and bake for another 20 minutes or so (always do the toothpick test), all at 170 degrees in a static oven.
Let it cool and then spread a layer of almond cream on the surface (I used 100% almond cream).
Top with ricotta mousse dollops and lemon curd for acidity.
The chef recommends:
I served the slices with a teaspoon of curd on the side for those who like a little extra acidity.
