Poppy Carrot Swirl Tartlet

Ingredients:

• 1 pre-made pie crust
• 1 cup grated carrots
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 2 tablespoons poppyseeds
• 2 eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F.
2. Roll out the pie crust over a floured surface and cut out circles with a cookie cutter that fits the size of your muffin tin. Press the circles into the muffin tin and poke the bottoms with a fork to prevent puffing up while baking. Bake in the oven for 10 minutes or until slightly golden.
3. In a medium saucepan, heat up carrots, sugar, and milk over medium heat. Cook and stir occasionally until the carrots are soft and most of the milk has been absorbed, about 10 minutes. Remove from heat and let it cool.
4. In a small bowl, whisk together the eggs, heavy cream, vanilla extract, poppyseeds, and salt. Add the cooled carrot mixture to the bowl and mix well.
5. Carefully spoon the mixture into the baked pie crusts and bake in the oven for about 20-25 minutes or until the tartlets have set and turned golden brown.
6. Allow the tartlets to cool and serve them chilled or at room temperature.

Verdict:

The combination of poppyseeds and grated carrots in this tartlet is a taste sensation. The creamy filling is the perfect contrast to the flaky pie crust. It’s easy to prepare and is a crowd-pleaser for any festive occasion.

Serving Suggestions:

Serve these tartlets as a light and tasty appetizer or pair them with a tossed salad for a well-rounded meal. Enjoy them as a savory snack on their own or with a cup of tea or coffee.