IngredientsFor the crust:
3 cups or 300g digestive biscuits, crumbled
½ cup or 100g butter, melted
Filling:
5 large carrots or 500g, peeled and grated
½ cup or 100g sugar
1 cup or 250ml milk
1 tin or 397g NESTLÉ Sweetened Condensed Milk
1 tin or 170g NESTLÉ Cream
3 tablespoons rosewater
1 cup or 100g ground almonds
Method:
Combine biscuit crumbs and butter in a bowl, rub the ingredients to form dough. Press dough over the base and sides of a 26cm loose bottom tart tin. Set aside.
Add carrots, sugar and milk in a large saucepan, stir over medium heat for 10 minutes or until milk has evaporated. Remove from heat.
Place the carrot mixture in food processor. Add NESTLÉ Sweetened Condensed Milk, NESTLÉ Cream, rosewater and ground almonds, then process for 2 minutes, or until smooth.
Spoon mixture over the prepared tart tin. Bake in a 180˚C preheated oven for 45 minutes.
Allow to cool in fridge for 2 hours before serving.
Tip: If a food processor is not available, you can add the carrot to the rest of ingredients without processing it.
Add carrots, sugar and milk in a large saucepan, stir over medium heat for 10 minutes or until milk has evaporated. Remove from heat.
Place the carrot mixture in food processor. Add NESTLÉ Sweetened Condensed Milk, NESTLÉ Cream, rosewater and ground almonds, then process for 2 minutes, or until smooth.
Spoon mixture over the prepared tart tin. Bake in a 180˚C preheated oven for 45 minutes.
Allow to cool in fridge for 2 hours before serving.
Tip: If a food processor is not available, you can add the carrot to the rest of ingredients without processing it.
Course Type: Desserts
Recipe Type: Cheese Cake
Serves: 8 persons
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Fr:Nestle
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