Carrot Pudding Tart

The best flavors of carrot cake transported into a fragrant, beautiful tart.

Prep Time 2 20

Cook Time 10

Bake Time 40

Total Time 3 10

Course Dessert

Cuisine American

Servings 6

1/2 cup Butter, salted
1½ cups Freshly shredded carrots, packed about 6-8 carrots, don't use pre-shredded carrots
2 tsp Freshly grated ginger
1 tbsp Orange zest
1/3 cup Fresh orange juice
1 tsp Ground cinnamon
1/4 tsp Ground cardamom
1/4 tsp Ground nutmeg
1 tsp Vanilla extract
3 tbsp Corn starch
1/2 tsp Sea salt
4 Egg yolks
2/3 cup Brown sugar, packed

Melt butter in a heavy, medium-sized sauce pot. Add the carrots, ginger, and orange zest. Cook for 5 minutes on medium-low heat, stirring occassionally.
Combine the orange juice, cinnamon, cardamom, nutmeg, salt, vanilla, cornstarch, and eggs and whisk well.
Spoon the brown sugar over the cooking carrots and stir. Then pour the orange juice mixture over it all and stir until it comes together in a stiff dough-like consistency.
Cool to room temperature or transfer to the refrigerator and make the dough.

In a bowl, whisk together the flour, sugar, baking powder, and salt. Drop in the cubes of butter, and either with your hands, a fork, or a pastry cutter, smush the butter into the flour.
Scoop in the creme fraich and gently work the flour into it until a shaggy ball forms. Add only as much water as you need to get it to come together. Some shaggy dough is still fine.
Place dough in the center of a sheet of plastic wrap and twist it sealed. Chill for 2 hours or overnight.
When ready, divide the dough in half. Roll one half into a flat round and drape over an ungreased tart pan. Press dough into the grooves of the pan and trim the excess.
Spread the carrot pudding filling evenly into the tart.
Roll the second half flat and cut into thin strips with either a knife or pastry cutter. Carefully create a lattice pattern with the strips. You can also create a braid out of the strips to drape around the circumference of the tart pan.
Brush with a beaten egg.
Bake at 425°F for 20 minutes on the middle rack, then lower the heat to 400°F for another 10 minutes, and 375° for a final 10 minutes. Check on it frequently to ensure the crust does not burn. Cool completely before cutting.
With the remaining creme fraiche, add vanilla bean paste or extract and sugar to desired taste. Take a spoonful and drop it on a serving plate. With the spoon facing up, place the bottom of the spoon on the dollop and swipe the creme fraiche along the plate for a little flair. Serve next to a slice of tart.

Keyword carrot pudding tart