Sweet Carrot Tart


150 g butter
2 cups plain (all-purpose) flour 1 teaspoon vanilla extract 1/3 cup caster (superfine) sugar 2-3 tablepoons iced water


1 carrot (200 g), peeled and finely grated
1-1/2 tablespoons brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup almond meal
2/3 cup sour cream
1/2 teaspoon cinnamon
vanilla bean ice-cream or cream to serve


  1. To make the pastry, place the butter, flour, vanilla and sugar in the bowl of a food processor. Process until the mixture resembles coarse breadcrumbs. With the motor running, add enough of the iced water for the mixture to form a soft dough.
  2. Remove from the bowl and knead lightly. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Preheat the oven to 180°C (350°F).
  4. Roll out the pastry to 3 mm thick and line a 20 cm fluted removable base tart tin. Trim the edges, line with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden.
  5. To make the filling, combine the carrot, brown sugar, vanilla, eggs, almond meal, sour cream and cinnamon.
  6. Spoon the filling into the case. Bake for 20-25 minutes or until the filling is firm and golden. Serve warm with vanilla bean ice-cream or fresh cream.

Makes 6 servings.

Source: Donna Hay