Every year at Diwali and Holi I love to watch out for clever fusion Indian desserts. I try a few of them, a few pass of through the season and a few just decide to stay on. One such that we love making over and over again are these gajar ka halwa tarts. So here we are sharing it with you.
These carrot pudding tarts
The winter popular, gajar ka halwa is an undeniably Indian dessert most loved by most desis. Creamy thick gajar ka halwa stuffed in a short party pie crust and topped with elaichi whipped cream is just a festive flavour bomb this is exactly what we have created for you today. That is colourful, delicious and oh boy, make enough for seconds!
Let’s get to making the tarts
The carrot pudding tarts are essentially all about keeping the ingredients together but come from deliciously made individual elements. Here is what you need to prep on.
The tart base
The whole confidence of baking this pie came after getting the almost perfect fruit mince pie bases. It is always one success that gives you confidence, isn’t it? Going with the same idea I have used the same shortcrust pastry base for this pie. The difference is that this is a medium-sized pie than bite-sized versions.
The gajar ka halwa
Sauteed in ghee and cooked with milk (or khoya) the carrot pudding is a delicious and must try Indian dessert. Based on the colour of the carrot you choose, it will be red, orange or deep purple. We had earlier made a microwave version of purple/black carrot halwa( Click here for that delicious black carrot halwa recipe). You can make the same version with any colour or make a stovetop or instant pot version. Today we have done an instant pot version of this carrot pudding to use in the tarts.
Before assembling them into a pie chill the halwa so the whipped cream makes a delicious topping.
Kesar Elaichi whipped cream.
As discussed when we were making the kesar elaichi sherbet, green cardamom is one of the most flavourful dessert spices. It is the same sherbet that we have used in this whipped cream. The gajar ka halwa is often served rabdi and the kesar elachi whipped cream stimulated the same feel. The better part is that it saves a lot of time over the stove than making the rabdi.
Assembling the pie
Once the tart base is out of the oven and cooled, fill it with delicious carrot pudding. Flatten the top a bit to get an even finish and then add spoonfuls of the kesar elaichi whipped cream at the centre. You can cover the whole pie with some whipped cream, but we liked it with just about an inch of the carrot halwa showing to tell you the deliciousness you are about to try.
Here are the details and step by step guide for this recipe. Feel free to pin it or save it for future use.
Gajar ka halwa tart
- 1 pie tin detatachable base is better
- 1 deep pot for making the carrot pudding
- mixing bowls and spoons.
- 1 food processor for making the short crust pastry and the whipping cream.
- 1 portion short crust pastry
For the instant pot carrot halwa
- 4 cups carrots grated fine.
- 1/2 cup milk
- 1/2 cup unrefined sugar
- 1/4 cup Mawa / Khoya grated
- 4 tbsp ghee / clarified butter
- 1/2 tsp green cardamom powder
For Elaichi whipped cream
- 1 cup heavy cream
- 2 tablespoon Kesar elaichi syrup
for the topping
- 1 tbsp pistachios crushed
- Make the shortcrust pastry as in the link.
- Flattening it to about 1/2 cm thick and to fit a medium sized pie tin.
- Cut off the excess on the sides with scissors and press it down gently with a fork to make a pretty pattern.
- Use the fork and pinch plenty of holes in the piebody. this will prevent it from rising. You can also use piebeads or baking beans to keep the cust from puffing up.
- Bake at 170 degrees for 12 minutes.
- Chek the crust it should be golden and crisp.
- Remove from the oven and set to cool.
For the instant pot carrot halwa
- To the instant pot inner pot add the ghee and set to saute mode.
- Once the ghee starts melting add the carrots and saute it for a minute.
- Add the milk and cook it under manual high pressure for 1 minute.
- Once the pressure is released, open the lid.
- Add the sugar and set to saute mode.
- Mix so that the sugar coats evenly and saute till the liquid is almost evaporated ( about 6 - 8 minutes).
- Continuously mash with the back of the ladle.
- Add the khoya/ mawa and continue mixing till it is creamy.
- Add the cardamom powder and mix well.
- Remove from the instant pot and set the carrot halwa to cool.
For the kesar elaichi whipped cream
- Set the food processor with the whipping attachment.
- Add the heavy cream and whip continiuously.
- After about a minute of whipping add a tbsp of the kesar elaichi syrup and continue whipping.
- Add a further tbsp of the syrup and continue further,
- Once soft peaks are achieved, remove and chill till use.
To assemble the pie
- Set the piecrust ready
- Scoop in the cooled carrot halwa and smooth it evenly to fill the pie crust.
- Top this with the whipped cream and flatten the whipped cream a bit.
- Add the crushed nuts on top.
- The pie is now ready to be served.
So that folks is my favourite fusion Indian dessert that is needed for all celebrations. Make it once in a way, just to celebrate.
If you are looking for desserts with carrots, try these
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It is lovely to have a group that prompts you to keep trying new ideas with ingredients based on the alphabet. This Gajar ka halwa tart is not different. “G” for Gajar or carrots is the ingredient of choice this time.
When you make our recipes especially these gajar ka halwa tarts, tag us @mildlyindian or add #mildlyindian so we can be involved in your fun ideas. Thank you again for staying on. See you at the next post.