Milk
1 tablespoon of cocoa powder
1 cup and 3/4 cup of wheat flour
1 pinch of salt
A quarter cup of grated carrot
50 grams of toasted almonds, ground
1 egg
40 grams of butter
2 tablespoons of rum
Fillling
One can of condensed passion fruit pulp
A quarter cup of milk
One can of sweetened condensed milk
5 tablespoons of cornstarch
Cream topping
150 milliliters of fresh whipped cream
1 tablespoon of grated carrot
Milk
1 tablespoon of cocoa powder
1 cup and 3/4 cup of wheat flour
1 pinch of salt
A quarter cup of grated carrot
50 grams of toasted almonds, ground
1 egg
40 grams of butter
2 tablespoons of rum
Fillling
One can of condensed passion fruit pulp
A quarter cup of milk
One can of sweetened condensed milk
5 tablespoons of cornstarch
Cream topping
150 milliliters of fresh whipped cream
1 tablespoon of grated carrot
Milk mixture
Sift the cocoa powder, flour, salt, and grated carrot
Mix in the almonds, egg, butter, and rum until a crumbly texture forms
Cover with plastic wrap and refrigerate for 30 minutes
Assemble the tart by placing it on a baking sheet lined with parchment paper
Bake at 350°F (175°C) for 30 minutes
Fillling mixture
Blend the passion fruit pulp, milk, sweetened condensed milk, and cornstarch in a blender until smooth
Heat the mixture over low heat, stirring constantly, until it thickens
Allow to cool and place on top of the chilled tart crust
Refrigerate until firm
Cream topping
Beat the whipped cream with grated carrot until stiff peaks form
Top the tart with the cream and decorate with caramelized sugar.
