Carrot Cake Pop Tarts

Ingredients

• 1 medium carrot, coarsely grated


• 1/2 tsp ground cinnamon


• 75g cream cheese


• 2 tbs finely chopped walnuts, plus extra to serve


• 1 tbs brown sugar


• 2 tbs rice malt syrup, warmed


• Thick Greek-style yogurt and chopped pumpkin seeds (pepitas), to serve

GLUTEN-FREE PUMPKIN SEED PASTRY: 

• 1/4 cup (25g) walnuts


• 1/4 cup (40g) pumpkin seeds


• 75g rice flour


• 1/2 cup (75g) chickpea flour 


• 1/2 cup (50g) almond meal


• 1 tbs brown sugar


• 1 tsp xanthan gum


• 80g cold unsalted butter, chopped


• 1 egg

Directions

1. For the pastry, place walnuts and pepitas in a food processor and whiz until finely chopped. Add flours, almond meal, sugar, and xanthan gum, and whiz to combine. With the motor running, add butter, 1 piece at a time, whizzing until it resembles coarse breadcrumbs. Add egg and pulse until mixture just comes together. Enclose in plastic wrap and chill for 30 minutes. 


2. Meanwhile, to make the filling, combine carrot, cinnamon, cream cheese, walnut, and sugar in a bowl. Set aside.


3. Preheat oven to 200°C. Grease a large baking tray and line with baking paper.


4. Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use a fork to press the edges together to seal. 


5. Bake for 20 minutes or until pastry is golden. Set aside to cool slightly.


6. Brush pop tarts with rice malt syrup and scatter with extra walnut and pepita. Serve warm with yogurt.

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