Add 3 tablespoons (with a small pea) of cream to the grated carrot.
Then add ground black pepper to taste.
Puree the mixture with a blender leg into a creamy mass. Next, add 1 clove of garlic passed through the garlic press.
Add the prepared cream using a pastry bag to the tartlets. Put the anchovies preserved in oil on a paper towel to remove excess oil, then cut into pieces. Add the anchovy slices to the cream. Decorate tartlets with cheese cream with fresh dill greens.