Surpreenda a sua família e amigos com esta deliciosa tarte de cenoura. Com uma textura cremosa e um sabor suavemente adocicado pela cenoura e canela, é uma sobremesa original que transforma um vegetal humilde numa estrela. Perfeita para um lanche ou para terminar uma refeição especial, esta receita é surpreendentemente fácil de preparar.

Ingredientes (4 Pessoas)

  • 1 massa quebrada fresca
  • 4 cenouras grandes cozidas
  • 140 gr de açúcar
  • 2 ovos
  • 2 dl de natas
  • 2 colheres de sopa de amido de milho
  • 2 colheres de sopa de bolacha Maria ralada
  • 1/2 colher de café de canela
  • açúcar em pó

Preparação

  1. Pré-aqueça o forno a 180º C.
  2. Forre uma forma com a massa quebrada, retirando o excesso que fica fora da forma.
  3. Com a varinha mágica reduza as cenouras a puré.
  4. Junte o açúcar, os ovos, as natas, a bolacha, a canela, o amido de milho e continue a passar com a varinha mágica até envolver bem no puré de cenoura.
  5. Coloque o preparado de cenoura dentro da forma.
  6. Leve ao forno durante 35 minutos.
  7. Deixe arrefecer e desenforme.
  8. Polvilhe com açúcar em pó.

From our Portuguese kitchen to yours, here’s the recipe in English!

Carrot Tart

If you’re a fan of carrot cake, you’re in for a treat with this delightful Carrot Tart. It takes the sweet, earthy flavour of carrots and transforms it into a smooth, creamy filling, all nestled within a crisp pastry case. It’s a wonderful and unexpected dessert that proves carrots are just as brilliant in puddings as they are in stews.

The magic of this tart lies in its simplicity and texture. The filling is beautifully soft, with a gentle warmth from the cinnamon. The inclusion of crushed Marie biscuits is a classic Portuguese touch, adding a subtle, comforting flavour and helping to set the filling perfectly. It’s a dessert that feels both rustic and elegant at the same time.

For a slight variation, you could add a pinch of nutmeg or ground ginger along with the cinnamon to enhance the spice notes. This tart is wonderful served at room temperature, perhaps with a dollop of crème fraîche or thick Greek yoghurt to cut through the sweetness. A final dusting of icing sugar makes it picture-perfect.

Ingredients (Serves 4)

  • 1 fresh ready-rolled shortcrust pastry sheet
  • 4 large carrots, cooked
  • 140g caster sugar
  • 2 eggs
  • 200ml double cream
  • 2 tbsp cornflour
  • 2 tbsp finely crushed Marie biscuits
  • 1/2 tsp ground cinnamon
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Line a tart tin with the shortcrust pastry, trimming off any excess from the edges.
  3. Using a hand blender, blitz the cooked carrots into a smooth purée.
  4. Add the caster sugar, eggs, double cream, crushed biscuits, cinnamon, and cornflour. Continue to blend until everything is well combined with the carrot purée.
  5. Pour the carrot mixture into the prepared pastry case.
  6. Bake for 35 minutes, or until the filling is just set.
  7. Allow to cool completely before removing from the tin.
  8. Dust generously with icing sugar before serving.