Carrot: Roasted Rainbow Carrot Tart

By blum099

I love rainbow carrots! They are so beautiful. I hope you like these pretties too ~ ’cause you will be seeing them a lot around here.

Last year I shared a recipe for Roasted Rainbow Carrots 2 Ways: Sweet & Savory. The sweet maple carrot version is what you top this tart with.

With the perfect almond crust you will want to bake 2 at a time. Or 3.

Ingredients

• Rainbow Carrots
• 1 tablespoon melted unrefined Coconut OIl
• 1 tablespoon pure Maple Syrup (I like the darker grade B)
• a few pinches ground Cinnamon
• a few pinches fine Sea Salt
• For the Crust
• 1 1/2 cups Blanched Almond Meal
• 1/4 teaspoon fine Sea Salt
• 1/4 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon Baking Soda
• 1/4 cup Virgin Coconut or Canola Oil
• 1 tablespoon Water
• Filling
• 1 cup fat free Ricotta Cheese
• 1 teaspoon pure Vanilla Extract or Almond Extract
• 1/4 teaspoon fine Sea Salt
• 1/4 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon ground Cinnamon
• 1-2 droppers full Vanilla Stevia Drops adjust to taste (Maple Syrup great too!)
• top with homemeade whipped cram

Details

Preparation time 10mins
Cooking time 90mins

Preparation

Step 1

Ranbow Carrots:
Pre heat the oven to 375 degrees F with the rack in the middle. Prepare a cookie sheet with parchment paper or a Silpat liner. Combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture. Lay carrots flat on the cookie sheet.
Bake about 40-45 minutes until slightly browned, caramelized and very soft. When cool slice into 1/4 inch discs.
Prepare the crust
Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt, pumpkin pie spice and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let cool a bit.
Prepare the filling
Mix ricotta cheese with vanilla, salt, pumpkin pie spice and cinnamon. Evenly distribute it over the partially baked tart dough. Smooth with the back of a spoon or offset spatula. Top with roasted rainbow carrot discs.
Bake
With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the pumpkin filling crackles a bit. Watch carefully so it does not burn.
Notes
Serve with freshly whipped cream, ice cream. Have some chocolate sauce handy too!