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Sweet mini tart pastry with carrot filling
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Carrot tartlet (45 g) has 149 calories. That works out to 332 calories per 100 g. It contains 19.2 g of carbs, 2.2 g of protein, 7.2 g of fat and 1.1 g of fiber. Its 189 µg of Vitamin A covers 21% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 45 g
149
KCAL / 45G
Carbs
19.2g
· 7% DV
Protein
2.2g
· 4% DV
Fat
7.2g
· 9% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 6% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 3.2 g | 16% |
| Trans fat | 0.09 g | |
| Sodium | 95 mg | 4% |
| Total carbohydrate | 19.2 g | 7% |
| Fiber | 1.1 g | 4% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (small) | 45 g | 149 kcal |
| 1 piece (mini) | 30 g | 100 kcal |
| 1 piece (medium) | 60 g | 199 kcal |
| 1 serving (medium) | 60 g | 199 kcal |
| 1 piece (large) | 85 g | 282 kcal |
| 2 piece (double) | 90 g | 299 kcal |
| 100 g | 100 g | 332 kcal |
| 1 serving (large) | 120 g | 398 kcal |
| 3 piece (triple) | 135 g | 448 kcal |
Calculated from 332 calories per 100 g.
A carrot tartlet is a small pastry shell filled with a sweet carrot mixture. Recipes commonly combine grated, softened carrots with sugar and spices, while some add nuts, raisins, or a creamy ingredient.
Yes, ready-made shortcrust pastry works for a carrot tartlet. Cut it to fit the tartlet tins, press it gently into the corners, and follow the package directions for baking before adding the filling if needed.
A carrot tartlet crust often turns soggy because the filling is too wet or is added while hot. Cook off excess moisture from the carrots, cool the filling, and prebake the pastry shell when your recipe allows.
Yes, carrots are usually softened before they go into a carrot tartlet. Cooking grated carrots first brings out their sweetness and removes excess moisture, helping the filling bake evenly without making the pastry damp.
Cook the grated carrots until their released liquid has evaporated before using them in a carrot tartlet. Let the filling cool, too; adding it hot can create steam and leave the pastry base soft.
Yes, you can make a carrot tartlet in a muffin tin or shape small pastry rounds on a baking sheet. A tin gives more even sides, while free-form versions need enough pastry around the filling to hold it in place.
A carrot tartlet can be served warm or at room temperature. Let it rest after baking so the filling sets; serving it too hot can make the filling runny and the pastry more fragile.
Decorate a carrot tartlet after it has cooled so toppings stay in place. A little chopped nut, a dusting of cinnamon, or a small swirl of cream complements the sweet carrot filling without covering it.
A carrot tartlet keeps best covered in the refrigerator, where the filling stays fresh and the pastry is protected from drying out. Cool it completely before storing, and bring it out shortly before serving.
Yes, a carrot tartlet can be frozen once completely cool, though thawing may soften its pastry. Wrap individual tartlets well, thaw them in the refrigerator, and briefly reheat them in the oven to refresh the crust.
Vitamins
Vitamin A
189µg · 21% DV
Biotin
1.35µg · 5% DV
Vitamin E
0.5mg · 3% DV
Vitamin K
3.83µg · 3% DV
Minerals
Selenium
3.15µg · 6% DV
Phosphorus
31mg · 4% DV
Sodium
95mg · 4% DV
Manganese
0.09mg · 4% DV
Potassium ⭐
74mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 piece (small) (45 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Carrot tartlet is a small pastry case filled with a sweet carrot mixture, much like an individual-sized tart. It is a bakery-style treat rather than a dish with one fixed recipe: the filling may be smooth or slightly textured, and its sweetness can vary from one baker to another.
Enjoy it as a dessert or alongside tea or coffee; the crisp, crumbly shell contrasts with the softer filling. The pastry makes it relatively rich in carbohydrates and fat, while it offers only modest protein and fibre. For a less-heavy treat, choose one small tartlet and pair it with unsweetened tea or coffee rather than another sweet.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
2.25g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 43:1
Above the ideal 4:1 (43:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.