Roasted Rainbow Carrot Tart

Roasted Rainbow Carrot Tart


Roasted Rainbow Carrot Tart | recipe on

I love rainbow carrots! They are so beautiful. I hope you like these pretties too ~ ’cause you will be seeing them a lot around here.

Last year I shared a recipe for Roasted Rainbow Carrots 2 Ways: Sweet & Savory. The sweet maple carrot version is what you top this tart with.

With the perfect almond crust you will want to bake 2 at a time. Or 3.

Roasted Rainbow Carrot Tart | recipe on

Let’s get a quickie close up at my favorite almond crust…

By the way it is gluten free, grain free and suitable for Paleo lifestyles.

Roasted Rainbow Carrot Tart | recipe on

Here are a few more recipes where I use this crust. It is perfect in sweets and savories:

Roasted Rainbow Carrot Tart | recipe on

Roasted Rainbow Carrot Tart | recipe on

You can serve this tart for Easter. With the proper Royal Doulton Bunnykins place settings, of course.

We spent lots of time in the UK as children. Bunnykins were gifted to us by my sweet auntie.

Roasted Rainbow Carrot Tart | recipe on

Don’t forget to top with homemade whipped cream ~ whether it be dairy or coconut cream.

Roasted Rainbow Carrot Tart | recipe on

Roasted Rainbow Carrot Tart | recipe on

Grab a few forks & someone you love ~ enjoy this sweet tart together.

Roasted Rainbow Carrot Tart

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings

Roasted Rainbow Carrot Tart


    Roasted Rainbow Carrots
  • 1 tablespoon melted unrefined Coconut OIl
  • 1 tablespoon pure Maple Syrup (I like the darker grade B)
  • a few pinches ground Cinnamon
  • a few pinches fine Sea Salt
  • For the Crust
  • 1 1/2 cups Blanched Almond Meal
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Virgin Coconut or Canola Oil
  • 1 tablespoon Water
  • Filling
  • 1 cup fat free Ricotta Cheese
  • 1 teaspoon pure Vanilla Extract or Almond Extract
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon ground Cinnamon
  • 1-2 droppers full Vanilla Stevia Drops adjust to taste (Maple Syrup great too!)
  • Optional Toppings
  • Homemade Whipped Cream
  • Homemade Coconut Cream
  • Chocolate


    Roasted Rainbow Carrots
  • Pre heat the oven to 375 degrees F with the rack in the middle. Prepare a cookie sheet with parchment paper or a Silpat liner. Combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture. Lay carrots flat on the cookie sheet.
  • Bake about 40-45 minutes until slightly browned, caramelized and very soft. When cool slice into 1/4 inch discs.
  • Prepare the crust
  • Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt, pumpkin pie spice and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let cool a bit.
  • Prepare the filling
  • Mix ricotta cheese with vanilla, salt, pumpkin pie spice and cinnamon. Evenly distribute it over the partially baked tart dough. Smooth with the back of a spoon or offset spatula. Top with roasted rainbow carrot discs.
  • Bake
  • With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the pumpkin filling crackles a bit. Watch carefully so it does not burn.
  • Notes
  • Serve with freshly whipped cream, ice cream. Have some chocolate sauce handy too!

Tart Recipe Links

51 Responses to Roasted Rainbow Carrot Tart

  1. I am totally in love with the mix of flavors here Marla! This is stunning in every way – and the spices and the colorful carrots. My imagination is running rampant here. Not to mention the Bunnykins – heart melted.

  2. Marla the tart is gorgeous. The little puffy chunks of carrots are like little buttons on a tufted couch. So fancy and adorable, all in one. And the Bunnykins … I had some as a child! I wonder (hope) my mother still has them. I can only imagine how much they’ve appreciated and hope to one day get my hands on them. Haven’t thought about those in 20 years. Thanks for the memories!

    And love how you wrapped the words around the plate in the opening pic. So clever!

  3. Umm, I’m not even sure what just happened. It’s like every food world collided, and I kept wondering how this could possibly work, but then by the time I was done reading the ingredients, it all made sense. So clever and original! I’m totally impressed!

  4. Hello Marla, I’m so glad you visited my blog, thanks for linking!
    You have a lovely and beautiful blog, for sure I’ll come often to visit your great ideas.
    Greetings from the Netherlands,

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