Roasted Rainbow Carrot Tart

by Marla on February 8, 2013 · 49 comments

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Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

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.

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

Let’s get a quickie close up at my favorite almond crust…

By the way it is gluten free, grain free and suitable for Paleo lifestyles.

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

Here are a few more recipes where I use this crust. It is perfect in sweets and savories:

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

You can serve this tart for Easter. With the proper Royal Doulton Bunnykins place settings, of course.

We spent lots of time in the UK as children. Bunnykins were gifted to us by my sweet auntie.

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

Don’t forget to top with homemade whipped cream ~ whether it be dairy or coconut cream.

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

Roasted Rainbow Carrot Tart | recipe on FamilyFreshCooking.com

Grab a few forks & someone you love ~ enjoy this sweet tart together.

Roasted Rainbow Carrot Tart

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings

Roasted Rainbow Carrot Tart

Ingredients

    Roasted 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!)
  • Optional Toppings
  • Homemade Whipped Cream
  • Homemade Coconut Cream
  • Chocolate

Method

    Roasted Rainbow 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!
http://www.familyfreshcooking.com/2013/02/08/roasted-rainbow-carrot-tart-recipe/

Tart Recipe Links

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{ 46 comments… read them below or add one }

1 Kristina February 8, 2013 at 5:37 am

I love anything Royal Doulton (my collection began in college!), and if it has BUNNIES? even better!

this tart is gorgeous – what a delicious statement!

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2 Marla February 9, 2013 at 4:53 am

I need to collect more of it Kristina. The bunnies are so sweet huh!

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3 Heather (Heather's Dish) February 8, 2013 at 5:57 am

What a fun tart, and I’m totally pinning this crust. I would never have thought to use carrots like this but I’m totally drooling now!

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4 Marla February 9, 2013 at 4:54 am

Heather, once you get started on this crust you will LOVE it. Simple to prepare and great for sweets and savories :)

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5 Rosa February 8, 2013 at 6:06 am

A beautiful carrot tart! That ricotta filling is wonderful.

Cheers,

Rosa

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6 Marla February 9, 2013 at 4:55 am

Thanks Rosa! Off to check out your latest creations now :)

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7 Michelle @ Eat Move Balance February 8, 2013 at 6:24 am

The rainbow carrots are so pretty, aren’t they? I just bought some for the first time a couple of weeks ago, and they were delicious roasted!!

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8 Marla February 9, 2013 at 4:58 am

Michelle, that is all these beauties need is a roastin’

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9 Grace @ FoodFitnessFreshAir February 8, 2013 at 6:32 am

Beautiful! I love purple carrots. There’s something about them that feels so novel.

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10 Marla February 9, 2013 at 4:58 am

I agree Grace ~ the purple ones have a unique beauty and flavor. Love that the center of some of them is yellow too!

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11 Sommer@ASpicyPerspective February 8, 2013 at 6:34 am

Oh my word, this is such a stunning tart! This is a MUST MAKE.

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12 Marla February 9, 2013 at 4:59 am

Thanks Sommer!

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13 HeatherChristo February 8, 2013 at 6:49 am

This is so beautiful Marla. What an interesting way to use carrots- I love it!

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14 Marla February 9, 2013 at 5:00 am

Thanks Heather ~ kinda tastes like a carrot cake.

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15 Rena February 8, 2013 at 6:53 am

Looks delicious but just wondering how many carrots to use?

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16 Jenny Flake February 8, 2013 at 6:59 am

This is so stunning Marla! I want a slice right now! xoxo

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17 Marla February 9, 2013 at 5:01 am

Wish you could come over to have a slice Jenny! Miss you girl :)

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18 Megan February 8, 2013 at 7:28 am

I am totally in love with the mix of flavors here Marla! This is stunning in every way – and the spices and the colorful carrots. My imagination is running rampant here. Not to mention the Bunnykins – heart melted.

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19 Marla February 9, 2013 at 5:01 am

Awwwww, thanks Megan!

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20 Jennifer @ Mother Thyme February 8, 2013 at 8:01 am

Stunning! I love the idea of serving this for Easter brunch.

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21 Marla February 9, 2013 at 5:01 am

This would be perfect for Easter brunch Jennifer!

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22 Averie @ Averie Cooks February 8, 2013 at 8:53 am

Marla the tart is gorgeous. The little puffy chunks of carrots are like little buttons on a tufted couch. So fancy and adorable, all in one. And the Bunnykins … I had some as a child! I wonder (hope) my mother still has them. I can only imagine how much they’ve appreciated and hope to one day get my hands on them. Haven’t thought about those in 20 years. Thanks for the memories!

And love how you wrapped the words around the plate in the opening pic. So clever!

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23 Marla February 9, 2013 at 5:02 am

Such a nice description Averie, thank you. You gotta get those Bunnykins back from your mama!

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24 Julie @ Table for Two February 8, 2013 at 9:07 am

This is so stunning and perfect for any afternoon brunch! I LOVE all the colors. What a marvelous tart!

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25 Marla February 9, 2013 at 5:03 am

Thanks Julie ~ this would be perfect at any brunch for any occasion.

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26 Liz @ The Lemon Bowl February 8, 2013 at 9:08 am

Stunning perfection!! I love rainbow carrots!

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27 Laura (Tutti Dolci) February 8, 2013 at 9:21 am

Those carrots are so pretty, the rainbow colors make a beautiful savory tart!

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28 Marian (Sweetopia) February 8, 2013 at 10:42 am

Beautiful presentation, Marla! I’m sure it tastes just as good as it looks!

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29 Angie @ Big Bear's Wife February 8, 2013 at 10:54 am

I’ve always seen tarts like this with fruits, but never carrots. I love it with the colorful carrots!

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30 Marla February 9, 2013 at 5:04 am

Angie, I had fun with the carrot twist ;)

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31 Maria February 8, 2013 at 12:06 pm

So pretty Marla!

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32 Denise Browning@From Brazil To You February 8, 2013 at 3:06 pm

What a beautiful and colorful tart, Marla! I love its name as well. xx

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33 Carla @ Carlas Confections February 8, 2013 at 4:44 pm

So beautiful! The rainbow carrots are so gorgeous!

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34 Gaby February 8, 2013 at 7:07 pm

so pretty! love the close up of the crust :) And a totally unique way to use carrots too!

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35 Ari @ Ari's Menu February 8, 2013 at 8:58 pm

Umm, I’m not even sure what just happened. It’s like every food world collided, and I kept wondering how this could possibly work, but then by the time I was done reading the ingredients, it all made sense. So clever and original! I’m totally impressed!

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36 Marla February 9, 2013 at 5:05 am

Thanks Ari! Glad you took the time to figure out the ingredients and flavors. I promise it makes sense!

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37 Reem February 8, 2013 at 11:30 pm

I love rainbows too. ..
Such pretty tart…. loveky colors n flavors

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38 Minnie(@thelady8home) February 9, 2013 at 5:12 am

So pretty! Its so unique recipe.

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39 AmyRuth February 9, 2013 at 5:35 am

Beautiful and lovely and I wonder how many of us have bunnykins in our sideboards? My children have some. They are a lovely whimsical idea.

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40 Marla February 9, 2013 at 6:23 am

They really are so sweet and whimsical :)

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41 ashley - baker by nature February 9, 2013 at 2:39 pm

Wow, this is breathtaking! My boyfriend LOVES carrots, and this would be such a fun edible surprise for him.

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42 Kristi @ My San Francisco Kitchen February 10, 2013 at 10:32 pm

WOW this is gorgeous. You are so talented!

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43 Laura (Blogging Over Thyme) February 15, 2013 at 1:26 pm

What a beautiful tart! I’ve seen a similar look (with the rounds) from the Plenty cookbook, but its a potato tart. And the crust sounds divine. Definitely bookmarking this! :)

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44 Marla February 15, 2013 at 1:30 pm

Hi Laura, I have not seen that potato tart in Plenty. I will be on the lookout for it though.

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45 Raquel March 24, 2013 at 5:04 am

Hello Marla, I’m so glad you visited my blog, thanks for linking!
You have a lovely and beautiful blog, for sure I’ll come often to visit your great ideas.
Greetings from the Netherlands,
xxx

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46 Elise Johnson March 29, 2013 at 6:50 am

Marla, I just love this! The recipe looks yummy and those pictures…beautiful! Made me smile!

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