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Carrot-Buttermilk Tart
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Brief Description
Carrots are naturally sweet, but their sugars—unlike refined types—come packaged with vitamins, minerals, and fiber.
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Main Ingredient
carrots
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Category: Pies
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NUTRITION (per serving) 221 cal, 7 g pro, 30 g carb, 1 g fiber, 11 g sugars, 8 g fat, 4.5 g sat fat, 227 mg sodium
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Posted By: ecarr
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Posted On: Sep 27, 2014
Number of Servings:
Ingredients:
- 1 1/2 cups - all-purpose or whole wheat flor
- 1 teaspoons - sugar
- 3 tablespoons - cold unsalted butter
- 2 - large eggs
- 1 1/2 cups - chopped carrots (about 4 med)
- 1 cups - whole milk
- 1 - egg yolk
- 1/4 cups - sugar
- 1 cups - buttermilk
- 1/2 teaspoons - vanilla extract
- - 1-2 carrots peeled into ribbons
- 1 teaspoons - sugar
- 1 tablespoons - chopped pistachios
Directions:
1. MAKE CRUST: Combine flour, sugar, and salt in medium bowl. Cut in butter with pastry blender or fork until pea size. Add 3 tablespoons ice water, stirring until mixture just comes together. If necessary, add up to 1 more tablespoon ice water. Form dough into ball, flatten into disk, and wrap in plastic. Chill 30 minutes.
2. HEAT oven to 350°F. Roll dough into large round, about 10½" diameter. Place in 9" tart pan with removable bottom, trimming excess dough. Whisk eggs and brush crust with 2 tablespoons of the mixture (reserve remainder for filling). Bake until golden, about 15 minutes.
3. MAKE FILLING: Combine carrots and milk in small saucepan while crust cooks. Bring mixture to a simmer over medium-high heat, reduce heat to low, and continue simmering until carrots are tender and milk has reduced to about ¼ cup, about 10 minutes. Transfer mixture to food processor and puree until smooth.
4. WHISK remaining egg mixture, yolk, sugar, and ¼ tsp salt in medium bowl until pale and fluffy. Add buttermilk, vanilla, and carrot puree and whisk until combined. Strain through fine mesh strainer and pour into crust. Bake until carrot mixture sets but is still slightly jiggly in center, 16 to 20 minutes. Cool completely, then chill until set.
5. MAKE TOPPING: Toss carrot ribbons with sugar, place on top of tart in center, and sprinkle with pistachios.
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