CARROT TART
This is another recipe from my new favourite old volume, the “Success” Cookery Book.
I think I like it so much because unlike other 80-yearold cookbooks it doesn’t use vague measures, such as “a handful” or assume I know how to make a suet pudding and all sorts of other things already. The instructions are clear and practical. However, I have to admit this recipe had a polarising effect at our place. Be warned – it is not the most attractive looking tart, so top it with whipped cream. It is, however, delicious and very straightforward to make.
1 block sweet
shortcrust pastry
1 cup grated carrot
1 cup white breadcrumbs
600ml milk 125g sugar
Juice and grated rind
of 1 lemon
2 tbsp raisins, chopped
1 tsp allspice
2 eggs, beaten
Whipped cream, to serve
1 Roll out the pastry and line a 20cm pie dish. Chill.
2 Heat oven to 160°C.
3 Mix the carrot and breadcrumbs together.
Heat the milk until not quite boiling, then pour on the carrot mixture. Stir well and leave to cool.
4 Dissolve the sugar in the lemon juice and add to the carrot mixture with the rind. Stir in the raisins, allspice and eggs.
5 Pour the mixture into the pastry shell. Bake for about 1 hour, or until set. Serve with whipped cream.