Recipes

Carrot Cake Mini tart with mascarpone chocolate topping

November 20, 2018
Carrot Cake Mini tart with mascarpone chocolate topping

The Carrot Cake Mini Tarts may look very familiar to you – I’ve already baked them something like that for Easter – in the Sweet Table Edition I modified the recipe a bit and hid a bar of white chocolate in it – yummy!

Carrot Cake Mini tart with mascarpone chocolate topping – Sweet Table recipe

Carrot Cake Mini tart with mascarpone chocolate topping

I just love good carrot cake – and it’s not just me. On a thousand celebrations, I have already experienced that people always jump on it first. And when the Nordcup (Cupcakecafe) in Münster still existed, I was always offended when the Rübli Cupcakes had to give way in the summer. That’s why I baked a sweep of Carrot Cake Mini Tarts for the Sweet Table . And they were gone quickly. Here comes the recipe for you!

Carrot Cake Mini Tarts – that’s what you need

For 12 mini tartlets – I baked the tarts on my mini tart tin *, you can alternatively use cake rings with a diameter of about 8 cm. Although the dough is not quite enough for 12 forms, I have then cut the small tartlets, however, in three soils and then put 2 of them together to a tart. With three floors, the tarts for the sweet table would have become too big, especially the topping is quite powerful.

For the tartlets

  • 190 grams of butter
  • 190 grams of brown sugar
  • 120 milliliters of orange juice (preferably freshly squeezed)
  • 4-5 eggs
  • 270 grams of grated carrots
  • 150 grams of walnuts (plus a few extra for the decoration)
  • 190 grams of flour
  • 3 teaspoons of baking powder
  • 1 tablespoon of cinnamon
  • Maybe a little clove spice

For the topping

  • 400 grams of mascarpone
  • 8 tablespoons powdered sugar
  • 150 grams of white chocolate
  • 40 milliliters of orange juice

Here’s how it’s done – Carrot Cake Mini Tartlets

Grease the molds and preheat the oven to 180 degrees. Then grate the carrots and let the liquid drain. Then beat up the butter with the sugar and gradually add the eggs. Also stirs the orange juice. The dry ingredients are mixed in a bowl. You can hack the walnuts before. Then mix everything under the dough, place in the molds and bake for about 30 minutes.

For topping, melt the chocolate, allow to cool slightly and mix with the mascarpone and the juice. Add the powdered sugar and stir in it. Let the topping in the fridge get a little firmer before you use it.

Now you just have to assemble the Carrot Cake Mini Tarts and beautify them with a few walnuts – that’s it!

Enjoy the meal,

Jutta

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Carrot Cake Mini tart with mascarpone chocolate topping

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