The preparation

• Peel and cut the carrots in 5cm sticks. Melt the butter on low heat in a pan and put in the chopped shallots. Add the carrot sticks, chopped dill, cumin, brown sugar and a ¼ glass of water. Salt, pepper. Brown on medium heat until they are cooked.
• Preheat the oven at 210°C. Delicately lay carrots at the bottom of small silicon baking tins.
• Brown lardons, remove fat from frying pan then add heavy cream.
• Place the lardons on the carrots then cover the top of tartlet tin with roundly-cut pieces of puff pastry.
• Put in oven for 20-25 minutes. When serving, turn the tartlets over onto a dish. Enjoy warm with a green salad.
• Peel and cut the carrots in 5cm sticks. Melt the butter on low heat in a pan and put in the chopped shallots. Add the carrot sticks, chopped dill, cumin, brown sugar and a ¼ glass of water. Salt, pepper. Brown on medium heat until they are cooked.
• Preheat the oven at 210°C. Delicately lay carrots at the bottom of small silicon baking tins.
• Brown lardons, remove fat from frying pan then add heavy cream.
• Place the lardons on the carrots then cover the top of tartlet tin with roundly-cut pieces of puff pastry.
• Put in oven for 20-25 minutes. When serving, turn the tartlets over onto a dish. Enjoy warm with a green salad.