There was once a zealous man who took on the challenge to prepare in his kitchen a recipe developed by the Nifty Chef. Not everyone has the heart of a lion to bravely and confidently do the first trial of a brand-new idea.
Determined as he was, it took a few trials before it was deemed satisfactory for public consumption. And, indeed, he baked a few batches of these little delights for an office gathering. I saw a smile on his face, I heard good reviews.
Good job, Devin!
Mister Hunt was not only tasked to bake, he was also asked to make his first foodie shoot (he does an amazing job taking professional photographs of weddings and other important events - visit facebook.com/devinhuntphotography for more information). And he delivered the goods -- don't you think the photo above makes you want to put your apron on and start baking straight away?
Without further ado, here is the recipe of the Mini Carrot & Chocolate Custard Tart
NOTE: the mixture may be prepared way in advance and kept chilled for about 7 days until ready to use. You may also use pumpkin puree. If you have no time to make your own carrot puree, try using any baby carrot food preparation.