My mum used to make a Gajjar Halva which is basically a carrot dessert made with carrots, spices and milk and boiled like a soft fudge type dish.
I – like always wanted to make this traditional dish but with a twist – like my Kheer Tart, I used the same idea to make my Halva Tart! With it being Diwali season and also Halloween, why not mix with a little pumpkin?! So I did.
Another WIKI definition: Halva refers to many types of dense, sweet confections, served across the world. The word halva means “desserts” or “sweet”, Halva may also be based on many other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.
225g Plain Flour
60g Icing Sugar
1/4 Tsp Salt
3 Tbsp Water
2 Tbsp Ghee
180g Grated Pumpkin
180g Grated Carrots
1 Can coconut milk
3/4 Cup Caster Sugar
1/2 Tsp Cardamom
1/2 Tsp Cinnamon
1/4 Cup Double Cream
For the Pastry – start with adding the flour, cold butter, icing sugar and salt to a food processor and turn onto medium speed.
Slowly add cold water until the pastry forms into a ball of dough.
Wrap the dough in the cling film and refrigerate for at least 30 minutes before using.
Grate the pumpkin and carrots
Roughly chopped pistachios
Add the ghee into a pan/work and add the pistachios. Toast the pistachios for a minute or so.
Stir in the grated pumpkin and carrots into the ghee.
Continue to cook for about 10 minutes, or until the carrot is cooked.
Stir in the coconut milk
Add the sugar, cardamom and cinnamon and stir
Add raisins and bring the boil, simmer stirring every few minutes
Allow the coconut milk to be absorbed into the mixture, and the ghee or fat will start to appear on top.
Stir in the double cream allow to reduce.
When the fat starts to come out again, take off the heat and set aside to cool slightly.
Pre grease the muffin tin, and measure out each ball of dough at 8 grams to fit perfectly in the my mini muffin tin
Using a dopper, dip in plain flour and plunge into the dough to make a tart shell
Add a spoon full of the Halwa into each of the tart cases
Sprinkle a little desiccated coconut over the top
Bake in the oven for 20-22 minutes at 190c
Remove carefully from the muffin tray and allow to cool slightly and enjoy!