Combine biscuit crumbs and butter in a bowl, rub the ingredients to combine well, press pastry over the base and sides of a 26cm loose bottom tart tin. Set aside.
Place butter and carrot in a large saucepan, stir over medium heat for 4-5 minutes or until carrot is tender. Remove from heat and set aside to cool.
Place the cooled carrot mixture in a kitchen food processor, add water Nestlé® Sweetened Condensed Milk, eggs, vanilla, rose water and ground almond then process for 2 minutes or until smooth.
Spoon mixture over the prepared tart tin. Bake in an 180˚C preheated oven for 40-45 minutes or until its firm from the middle.
Allow to cool then place in fridge for 2 hours before serving.
Add ingredients to my basket
Questions ? Ask a specialist
