Name: Gingered Carrot Custard Tart
Yield: Makes one 10-inch tart; serves 8 to 10
Ingredients: 1 tablespoon bourbon or rum (optional); 2 tablespoons sugar; 2½ tablespoons finely chopped crystallized ginger; ½ cup milk; ¾ cup heavy cream; 1½ teaspoons all-purpose flour; Pinch each fresh-grated nutmeg and freshly ground pepper; Basic Pie Dough for a 1-crust pie or Rich; Grated zest of 1 lemon; 1 pound carrots, peeled, trimmed and coarsely chopped; Tart Dough for 1 shell; 2 large eggs; ¼ cup packed light brown sugar

Preparation info

Makes one 10 inch tart; serves
8 to 10

Difficulty
Medium

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.

Ingredients

Basic Pie Dough for a 1-crust pie or Rich
Tart Dough for 1 shell
1 pound carrots, pe

Method

Roll out the dough on a lightly floured surface into a large circle about ⅛ 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

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Gingered Carrot Custard Tart

Ingredients

Method

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