Ingredients Jump to Instructions ↓

  1. For the crust:

  2. 2 1/2 cups digestive biscuits or 250 g, crumbled

  3. 1/2 cup butter or 100 g, melted

  4. For the filling:

  5. 2 tablespoons butter, melted

  6. 2 medium carrots or 300 g, peeled and finely grated

  7. 1/2 cup water or 125 ml

  8. 1 tin NESTLÉ® Sweetened Condensed Milk or 2 eggs

  9. 2 tablespoons rose water

  10. 1 teaspoon vanilla essence

  11. 1 cup ground almonds or

Instructions Jump to Ingredients ↑

  1. Combine biscuit crumbs and butter in a bowl, rub the ingredients to combine well, press pastry over the base and sides of a 26cm loose bottom tart tin. Set aside.

  2. Place butter and carrot in a large saucepan, stir over medium heat for 4-5 minutes or until carrot is tender. Remove from heat and set aside to cool.

  3. Place the cooled carrot mixture in a kitchen food processor, add water NESTLÉ® Sweetened Condensed Milk , eggs, vanilla, rose water and ground almond then process for 2 minutes or until smooth.

  4. Spoon mixture over the prepared tart tin. Bake in an 180˚C preheated oven for 40-45 minutes or until its firm from the middle.

  5. Allow to cool then place in fridge for 2 hours before serving.


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