FRIJE

Name: Carrot coconut mustard tart
Prep time: 15 min
Cook time: 30 min
Yield: 1 servings
Ingredients: 30 g of flour; 10 g of almond powder; 15 ml of water; 1 tablespoon of coconut oil; 0.5 teaspoon of ground cumin; 1 teaspoon of dried rosemary; 1 teaspoon of mustard; 1 teaspoon of coconut cream; 1 carrot; 1 tablespoon of pumpkin seed

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Carrot coconut mustard tart

Vegetarian Vegan

Course: Main course

Preparation time: 15 minutes

Cooking time: 30 minutes

Instructions

1. For the crust: In a large bowl, mix the flour, almond powder, and salt. Add the cumin. Melt the coconut oil in the microwave. Add the coconut oil and water to the bowl. Add the rosemary. Form a ball and roughly roll out on a floured baking paper. Put in the fridge.
2. For the filling: In a small bowl, mix the coconut cream and mustard. Peel the carrot and cut it into slices.
3. Preheat your oven to 180°C (350°F).
Take the crust out of the refrigerator.
4. Spread the cream on the crust, then cover with carrot slices.
Sprinkle with pumpkin seeds.
5. Fold the edges of the tart roughly.
Bake in a preheated oven for 30 to 35 minutes at 180°C (350°F).