Their subtle sweetness and affinity for spices make carrots a natural choice for other baked goods besides the more familiar cakes and muffins. Here, they provide an unexpected flavor for individual tarts with another surprise: pastry crusts coated in crushed gingersnaps.

　　

Ingredients

makes 8

　　1/2 cup finely ground gingersnaps

　　1/2 recipe Pâte Brisée (page 322)

　　6 green cardamom pods

　　2 tablespoons unsalted butter

　　1/2 cup milk

　　1/2 cup heavy cream

　　1 teaspoon finely grated peeled fresh ginger

　　5 carrots (12 ounces), peeled and cut into 1/4-inch slices (2 1/2 to 3 cups)

　　1 cup sugar

　　1/8 teaspoon coarse salt

　　4 large eggs, lightly beaten

　　Whipped Cream, for serving (unsweetened; page 340)

　　Ground cardamom, for dusting

　　

Step 1

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

　　

Step 2

Cut out eight 5-inch rounds from dough. Press rounds into 4-inch tartlet pans; trim excess dough flush with rims. Pierce bottom of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

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

　　

Step 4

Crush cardamom pods with flat side of a large knife 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. Cook 15 minutes over medium-low heat, stirring occasionally. Remove from heat; let steep 30 minutes.

　　

Step 5

Melt remaining 1 tablespoon butter in a large sauté pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender when pierced 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. Purée carrot mixture in a food processor until completely smooth; transfer to a bowl.

　　

Step 6

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.

　　

Step 7

Place shells on a large rimmed baking sheet. Divide filling evenly among shells. Bake until a tester inserted in centers comes out clean, 30 to 35 minutes. Serve tartlets warm with dollops of whipped cream, lightly dusted with ground cardamom.

　　Martha Stewart's New Pies and Tarts