Baked crispy wonton tartlets with spiced carrot cream, lime yogurt, and pumpkin seeds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the carrots on a baking tray, toss them with 15 ml (1 tbsp) olive oil, ground cumin, sweet paprika, 2 g (about 1/3 tsp) salt, and black pepper, then roast for 18 minutes until tender and lightly caramelized.

2. 2

   While the carrots roast, lightly grease a mini muffin tin with some of the remaining oil. Press one wonton wrapper into each cavity to form small tart shells and brush them with the rest of the olive oil.

3. 3

   Bake the wonton wrappers at 190 °C / 375 °F for 6 to 8 minutes, until golden and crisp. Remove them from the tin and let them cool on a rack.

4. 4

   Transfer the roasted carrots to a food processor or blender and blend until thick and smooth. If needed, add 1 to 2 teaspoons of water to help it blend without making it runny.

5. 5

   In a small bowl, mix the plain Greek yogurt with the lime zest, lime juice, honey, and the remaining salt until creamy and balanced.

6. 6

   Briefly toast the pumpkin seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring, if they are not already toasted. Remove them as soon as they smell nutty.

7. 7

   Fill each wonton tartlet with a generous teaspoon of carrot cream. Top with a little lime yogurt, then finish with toasted pumpkin seeds and finely chopped fresh chives.

8. 8

   Serve the crispy tartlets right away to preserve the contrast between the crunchy shell, the warm carrot cream, and the cool fresh topping.