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Ingredients

• PASTRY
• 125g plain flour
• 50g porridge oats
• 75g sunflower or soya spread, suitable for baking, chilled and diced
• FILLING
• 450g carrots, peeled and sliced
• 75g reduced-fat soft cheese
• 1 egg
• grated zest of 1 orange
• 50g cashew nuts, chopped

Description

Carrot Tarts, Both Sweet And Savoury, Were Popular During Elizabethan Times Because They Were Naturally Sweet And Colourful. Here The Smooth And Creamy Filling Is Made With Low-fat Soft Cheese, Plus Cashew Nuts For Extra Protein. The Oats In The Pastry Pr

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