Their subtle sweetness and affinity for spices make carrots a natural choice for other baked goods besides the more familiar cakes and muffins. Here, they provide an unexpected flavor for individual tarts with another surprise: pastry crusts coated in crushed gingersnaps.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Lightly sprinkle ground gingersnaps on a surface to form a large round, about 18 inches in diameter. Roll out dough on top of crumbs 1/8 inch thick, turning over dough occasionally to coat both sides with cookie crumbs.
Step 2
Cut out eight 5-inch rounds from dough. Press rounds into 4-inch tartlet pans; trim excess dough flush with rims. Pierce bottom of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Step 3
Preheat oven to 375°F. Line each shell with parchment; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove weights and parchment. Let shells cool completely.
Step 4
Crush cardamom pods with flat side of a large knife to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom. Cook until fragrant, about 3 minutes. Add milk, cream, and ginger; bring to a simmer, stirring to combine. Cook 15 minutes over medium-low heat, stirring occasionally. Remove from heat; let steep 30 minutes.
Step 5
Melt remaining 1 tablespoon butter in a large sauté pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender when pierced with the tip of a sharp knife, about 8 minutes. Pour steeped-milk mixture through a fine sieve into pan with carrots; discard solids. Remove from heat; let cool slightly, about 5 minutes. Purée carrot mixture in a food processor until completely smooth; transfer to a bowl.
Step 6
Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch. Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined. Let cool.
Step 7
Place shells on a large rimmed baking sheet. Divide filling evenly among shells. Bake until a tester inserted in centers comes out clean, 30 to 35 minutes. Serve tartlets warm with dollops of whipped cream, lightly dusted with ground cardamom.
