The recipe for carrot tartlets by the remarkable Danny Khezzar

© Claire Payen © Delphine Lebrun

Spotted : Danny Khezzar, the most emblematic chef of the 14th season of Top Chef who eliminated 11 candidates in a row, finally unveils his Golden Book, 160 pages of recipes to infiltrate his universe punctuated by hip-hop and sophisticated yet comforting cuisine. In our top 3 : the potato croissant (the recipe that qualified him for Top Chef), the harlequin ravioli with fresh cheese, and these carrot tartlets with great glam potential.

The livre d'or from Danny Khezzar


Ingredients to shop for

For 4 people

Pie crust :

  • 100 g flour
  • 80 g almond powder
  • 8 g sugar
  • 4 g salt
  • 2 egg yolks
  • 6 cl water
  • 20 cl grapeseed oil
  • A little melted butter to grease the molds or spray fat

Onion soubise :

  • 2 yellow onions
  • 75 cl blonde beer
  • 20 g hazelnut butter
  • Salt, pepper
  • 1 pinch of nutmeg

Carrot filling :

  • 2 yellow carrots
  • 2 orange carrots
  • 37 cl carrot juice
  • 10 cardamom seeds
  • Some seasonal flowers (edible onion flowers or others)
  • Salt, pepper

Calamansi gel :

  • 1 vanilla pod
  • 100 g calamansi vinegar
  • 25 cl water
  • 3 g agar-agar

The recipe

For the pie crust :

In a bowl, mix the flour, almond powder, salt, and sugar. Make a well in the middle, add the egg yolks, water, and oil. Using a fork, gradually incorporate the yolks. Finish kneading by hand to obtain a homogeneous dough.

Flatten it, wrap it in plastic wrap, and let it rest in the refrigerator for 20 minutes.

Preheat the oven to 160 °C (320 °F).

Roll out the dough thinly and make 4 dough discs with a pastry cutter. Grease the outside of the tartlet molds and place each disc on the back of a mold.

Bake for 20 minutes. Remove from the oven and let cool completely before unmolding.

For the onion soubise :

Peel and slice the onions.

Pour them into a saucepan and add the beer until it covers the onions along with the butter. Season with salt, pepper, and nutmeg. Cook over low heat until you obtain a compote without browning, then keep warm.

For the carrots :

Wash and peel the carrots. Make balls using a Parisian apple corer. Keep the trimmings and juice them to obtain a juice (or use store-bought carrot juice).

Heat the carrot juice and cardamom in a saucepan. Bring to a boil and add the carrot balls. Cook them in this juice until they are tender. Check the cooking by inserting a knife tip into a ball.

For the calamansi gel :

Split the vanilla pod in half and scrape out the seeds.

In a saucepan, mix half of the calamansi vinegar, water, vanilla seeds, agar-agar, then bring to a boil. Remove from heat and transfer to a bowl, then refrigerate until the gel is set. Blend while adding the remaining vinegar until you get a smooth gel.

For plating :

Fill the pie crusts with the onion Soubise.

Add the warm carrot balls in a checkerboard pattern, fill in the gaps with calamansi gel, and finish the presentation with some seasonal flowers.

Also discover a divine healthy recipe for stuffed fish and goat cheese spring rolls.

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