Delicious carrot cake tart with caramel

If you are a carrot cake lover, and at the same time tarts are your weakness, then this is the perfect recipe for you. Those spicy flavours of the carrot cake, combined with the cheese cream and the caramel are just marvelos! Not to mention the fact that this dessert is a light choice, so even the most demanding friends of yours will be impressed.

Enough with talking! We would better talk about the ingredients. The crust is crispy, it looks like a biscuit, but it is full of flavours due to the spices used. If the tart is hard to cut, don’t be scared because you didn’t do anything wrong. If you leave the tart in the fridge before eating it, the crust will absorb the humidity from the cream. Doing so the caramel sauce and will be much easier to cut. The caramel sauce goes perfectly with the fluffy cream cheese. It is important to let the tart to cool very well before serving, otherwise the caramel sauce will flow.

Ingredients:

The crust:

250 g flour
1 teaspoon cinnamon
1 teaspoon nutmeg
100 g butter
1 egg
2 grated carrots
1 tablespoon vanilla sugar
a little grated orange peel (to taste)
1 tablespoon cold water

The caramel sauce:

200 g sugar
85 g butter
1 teaspoon salt
1 teaspoon cornstarch
125 ml whipping cream (liquid)

The cream cheese:

500 g cream cheese (it could be Philadelphia)
1 teaspoon vanilla essence
40 g confectioners sugar (I prefer this cream not to be very sweet, but depending on your preferences you can add more sugar)

Directions:

The crust:

Place the flour, cinnamon and nutmeg in a bowl next to the diced cold butter and then smash the butter and flour with your fingers.
Add the sugar and continue to mix, then add the egg and a tablespoon of cold water and mix well. After the ingredients are well mixed add the grated carrots and the peeled orange.

Knead the dough and keep in mind that depending on the carrots you use, you may need to add a little more flour if the dough becomes too moist.
Spread the dough on a clean surface covered with flour and after finishing this step, place the dough in a tart pan (it is advisable to cover the crust with something heavy so that it does not swell once placed in the oven).
Leave the crust in the oven for 20 minutes at 200 ° C.
Once the tart crust is ready, it should be left in the fridge before filling with the caramel sauce.

The caramel sauce:

Melt the sugar over medium heat and stir constantly to avoid burning. After the sugar has turned into a brown liquid sauce, add the butter and mix.
Remove the pan from the heat, add the salt and cornstarch, because this will make the caramel sauce harden. Add the whipped cream, which is at room temperature and mix everything well with a wooden spoon. After this step, pour the sauce into the cooled crust and leave in the fridge for a few hours until the sauce is hardened. if you want to speed up the process you can leave it in the freezer.

Our recommendation is not to start making the cream cheese until the caramel sauce has cooled down. This cream cheese is not made according to the classic cream cheese recipe, and to make this cake as light as possible, it is better to remove the butter from the recipe.

The cream cheese:

Put the cream cheese in a bowl and let it reach room temperature and then add the vanilla essence and the confectioners sugar, and mix everything with a whisk. If you think the cream is too thick, you can add a little more milk to thin it.
It is the time to put the cream over the caramel sauce and refrigerate it again before serving.

Enjoy!
Recipe and photography by butterxhoney