Carrot and brandy tart

Recipe from: 7/31/1997 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • TART
  • 4
    extra-large eggs
  • 375
    ml
    sugar
  • 250
    ml
    oil
  • 625
    ml
    self-raising flour
  • 2
    ml
    bicarbonate of soda
  • 1
    ml
    salt
  • 750
    ml
    carrots, scraped clean and grated
  • SYRUP
  • 375
    ml
    sugar
  • 375
    ml
    water
  • 125
    ml
    margarine
  • 80
    ml
    brandy
 

Method

40 min
 
Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray or grease with margarine. Beat together the eggs and sugar until creamy. Add the cooking oil and beat well. Sift together the self-raising flour, bicarbonate of soda and salt and add to the egg mixture, mixing well. Add the carrots and fold in. Turn the batter into the prepared dish and bake for 40 minutes or until done and golden brown on top. Heat the sugar and water in a saucepan until the sugar has dissolved. Bring to the boil and add the margarine and brandy. Stir well until the margarine has melted. Prick holes all over the surface of the tart and pour over the syrup while still hot. Serve hot or cold with cream. Makes a medium-sized tart.
 

Read more on: bake
 

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