Carrot-Spice Tartlets

I must bring my secret craving of carrots from the darkness into the light. If you have followed my blog for any length of time. You know that I consider chocolate to be a major food group. Surprisingly, carrots can also be quite addictive. Their subtle sweetness and affinity for spices make them a natural choice for baking more than just cakes and muffins. Here they provide an unexpected flavor for tarts that offer another surprise: crushed gingersnaps in the pastry crust.

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 1/4-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 to 1/2 cup ice water
(you will only be using half of this recipe)

Directions:
1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

Recipe adapted from Martha Stewart Holiday Sweets.