Carrot-Spice Tartlets

Name: Carrot-Spice Tartlets
Yield: makes 8
Ingredients: 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

January 24, 2012

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.

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