200 g (8 oz) shortcrust or savoury flan pastry
5 eggs, separated
salt and pepper
6 - 8 large carrots
2 oz (50 g) chopped walnuts
5 eggs, separated
salt and pepper
6 - 8 large carrots
2 oz (50 g) chopped walnuts
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 10 - 15 minutes at 200°C (400°F) mark 6.
3. Cook the carrots in boiling salted water, drain and mash or blend to a puree.
4. Mix the egg yolks with salt and pepper and blend with the carrots.
5. Beat the egg whites until stiff and fold into the carrot mixture.
6. Add the chopped nuts.
7. Bake at 200°C (400°F) mark 6 for 25-30 minutes.
2. Bake blind for 10 - 15 minutes at 200°C (400°F) mark 6.
3. Cook the carrots in boiling salted water, drain and mash or blend to a puree.
4. Mix the egg yolks with salt and pepper and blend with the carrots.
5. Beat the egg whites until stiff and fold into the carrot mixture.
6. Add the chopped nuts.
7. Bake at 200°C (400°F) mark 6 for 25-30 minutes.
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