Carrot – mozzarella

Carrot – mozzarella

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Salted parmesan pastry

Colour topping

Quantity Ingredient
5 carrots, peeled and cut into triangles
30g butter
turmeric
salt and ground black pepper
sesame seeds, to decorate

White topping

Quantity Ingredient
25ml cream
100g fresh mozzarella, roughly chopped
50g mascarpone
salt and ground black pepper

Method

  1. To make the base, follow the recipe for salted parmesan pastry.
  2. To make the white topping, combine the cream and mozzarella in a saucepan over low heat. Stir occasionally until the mozzarella has melted. Remove from the heat, stir in the mascarpone and season with salt and pepper. Set aside to cool completely then refrigerate for 30 minutes, or until the cream has thickened.
  3. To make the colour topping, boil the carrots in lightly salted water for about 8 minutes until just tender. Drain. Melt the butter in a frying pan over medium–high heat. Add the carrots, turmeric, and salt and pepper and sauté for 5–6 minutes.
  4. Arrange the carrots on the upper part of the pastry and spread the mozzarella cream onto the lower part. Sprinkle with sesame seeds and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again