"Maybe the best carrot tart in the world." That's what a Spanish chef with a Michelin star said - and when people like that talk like that, the recipe travels right away. The method is specific in two key points: the carrot is not grated, it is cut into cubes, and the cream doesn't have cream cheese, it has mascarpone with white chocolate.

For the base (a tart tin with a movable bottom): 175 g carrots cut into cubes, 100 ml coconut oil, vanilla to taste, 4 eggs, 150 g coconut blossom sugar, 150 g flour, 3 g cinnamon, 1.5 g nutmeg, 0.5 g cloves, 10 g baking powder. The carrot is pureed with coconut oil and vanilla into a smooth cream. The eggs are beaten with the sugar - mixer - until they go pale. Combine the dry ingredients and sift them over the mixture, mix at low speed for about 20 seconds, then finish with a spatula.

Pour into a greased tin, bake at 180°C for about 25-30 minutes. Cool completely before turning out. That's not a recommendation - that's the rule. A warm tart with mascarpone cream is a disaster on the plate.

The cream: 500 g sour cream for whipping, 40 g icing sugar with vanilla, 175 g mascarpone, 100 g melted white chocolate. The mascarpone is mixed with another 40 g vanilla sugar and the melted chocolate. The sour cream is whipped halfway, then the sugar goes in and the whipping is finished. At the end the two are combined - gently, with a spatula, into a piping bag.

The finished tart is cut horizontally in two, cream goes between them, another layer on top, and for garnish - grated raw carrot. Coconut sugar and coconut oil keep the glycaemic index low. Mascarpone instead of cream cheese gives a velvety texture. The white chocolate brings fullness. And so an "American" tart, which on the Balkans often turns up in a café display case, gets a quiet, elegant Spanish treatment - and a reason not to buy it, but to make it at home.