Carrot-Spice Tartlets

Photo: Jo Ann

Ingredients

Ingredients:

6 green cardamom pods

2 tablespoons unsalted butter

1/2 cup milk

1/2 cup heavy cream

1 teaspoon finely grated peeled fresh ginger

12 ounces carrots, peeled and cut into ¼-inch pieces

1 cup sugar

1/8 teaspoon coarse salt

4 large eggs, lightly beaten

1/2 cup finely ground gingersnaps

1/2 recipe Pate Brisee

Unsweetened whipped cream, for serving

Ingredients for Pate Brisee:

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces

1/4 cup to ½ ice water

(you will only be using half of this recipe)

Preparation

Directions:

Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Evenly drizzle 1/4 cup ice water over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse to combine. Wrap in plastic; shape into disk. Refrigerate 1 hour, or up to overnight.

Crush cardamom pods with the flat side of a large knife, just 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. Reduce heat to medium-low; cook 15 minutes, stirring occasionally. Remove from heat; let steep 30 minutes.

Melt remaining tablespoon butter in a large saute pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender when pieced 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. Process carrot mixture in a food processor until completely smooth; transfer to a bowl.

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.

Meanwhile, lightly sprinkle ground gingersnaps on a work surface to form a large round, about 18 inches in diameter. Roll out pate brisee on top of crumbs to 1/8-inch thick, turning over dough occasionally to coat both sides with cookie crumbs.

Using a 5-inch cookie cutter, cut out eight rounds from dough. Press rounds into eight 4-inch tartlet pans, trim dough flush with rim. Prick bottom of dough all over with a fork. Chill 30 minutes.

Preheat oven to 375 degrees. Line each tart shell with parchment paper, pressing into corners; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove pie weights and parchment, Let shells cool completely.

Divide filling evenly among shells. Bake until a cake tester inserted in centers comes out clean, 30 to 35 minutes. Serve warm with whipped cream.