Carrot beet Tarts

• Heat the cream until boiling an pour over the chocolate drops.
• Mix an let it cool.

• Whisk the egg whites and salt together until stiff.
• Put the remaining ingredients into a bowl.
• Fold in the egg whites.
• Pour into a ½ Gastronorm containers (GN).
• Bake at 160°C in convection mode for 20 minutes or at 180°C in conventional mode.
• Drizzle with amaretto before serving.

• Put all the ingredients into a bowl and knead well with your hands until crumbs form.
• Spread on a baking sheet and bake at 160°C for 12 – 14 minutes.

• Bring the water and sugar to boil.
• Wash and peel the carrots.
• Use a small Parisienne spoont to cut out 50 pieces an cook them in the sugar syrup for 2-3 minutes.
• Remove from the hot plate and leave it to cool in the pan.

Serving suggestion

• Place a little chocolate filling at the bottom of the tarts.
• Then, cut the carrot cake to size and place it inside.
• Drizzle with a little amaretto.
• Top with the chocolate crumble.
• Add the small carrots on top and garnish each with carrot greens, amaranth and cornflowers.