Carrot and cumin tart

Ingredients

For 1 servings

• •200 g 200 g flour
• •80 ml 80 mL vegetable oil(s)
• •80 ml 80 mL hot water
• •1 kg 1 kg carrot(s)
• •4 4 egg(s)
• •2 c. à café 2 c. coffee cumin (powder)

Method

1. 1.Prepare the pie dough. In a tupperware, pour: 200g flour + 80mL oil + 80mL hot water. Close the lid and shake vigorously (horizontally then vertically) until a dough is obtained. Gather the dough to form a ball and set aside in the refrigerator.See the video of the express pie paste.
2. 2.Wash, peel and cut carrots into slices. Cook the carrots with steam (about 20 minutes).
3. 3.Preheat oven to 200°C.
4. 4.Spread the pie dough with a baking roll, and place in the pie pan. Stir with a fork, and pre-cook in the oven until the dough begins to brown.
5. 5.When the carrots are cooked, mix the carrots until a smooth purée is obtained.
6. 6.Take the mashed potatoes for the baby dish (instructions below).
7. 7.Mix the carrot purée with 4 eggs and 2 cups of cumin powder.
8. 8.When the dough is pre-cooked, pour the carrot purée apparatus into the mould.
9. 9.Bake for 30 minutes.
10. 10.From 4/6 months: take about 100g of puree, and if necessary dry with a little water to make it smoother. Add 1 cc of oil.
11. 11.From 6 months: mix 120 to 150g of carrot puree with 1 cc of oil and 1 nice pinch of cumin.
12. 12.From 9/12 months: mix 1⁄2 beaten egg + 1 tbsp flour + 120g carrot puree + 1 nice pinch of cumin. Pour into a small ramequin (compatible for the oven). Bake with the pie (for 15 minutes). The other half of the egg will be used to prepare the pie apparatus.