About this recipe: Carrot tarts, both sweet and savoury, were popular during Elizabethan times because they were naturally sweet and colourful. Here the smooth and creamy filling is made with low-fat soft cheese, plus cashew nuts for extra protein. The oats in the pastry provide a lovely nutty flavour.
The pastry case can be made up to 1 week in advance. Once cool, double-wrap in cling film, then keep chilled. Allow the pastry to come to room temperature, before baking blind.
Wasn't enthralled by this - although it was nicer on the second day of eating. Found the recipe a bit hard to follow, especially as extra ingredients were included in the method that weren't in the ingredients list. - 19 Feb 2010
Recipe calls for soft cheese. I am in America, what cheese do you recommend? - 09 Jun 2015