Gingered Carrot Custard Tart

Preparation info

  • Makes one 10 inch tart; serves

    8 to 10

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Along with desserts made from parsnips, turnips, potatoes and other root vegetables, carrot tarts and puddings were fairly common in earlier centuries. Except for carrot cake, these desserts have been lost over time. This tart will be a pleasant surprise.



  1. Roll out the dough on a lightly floured surface into a large circle about inch thick. Gently fold the dough in half, and fit it, without stretching, into a lightly buttered 10-inch fluted tart or quiche pan with a removable bottom. Trim off the excess dough, leaving a