Rose Carrot Tart
Rose Carrot Tart
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus more as needed
- 1/2 teaspoon salt
For the Carrot Filling
- 1 pound carrots, a mix of orange, yellow, and purple if available, peeled into thin ribbons
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour and salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Carefully transfer the dough to a 9-inch fluted tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust several times with a fork.
⏱️ 10 min•🌡️ 375
- 4
Blind bake the crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 375
- 5
Prepare the carrots: Using a vegetable peeler, carefully peel the carrots into very thin, long ribbons. If some ribbons are too wide, you can slice them lengthwise to make them thinner.
⏱️ 10 min
- 6
Arrange the carrot ribbons: Starting from the outer edge of the partially baked tart crust, arrange the carrot ribbons in a concentric spiral pattern, overlapping them slightly to create a rose-like design. Alternate carrot colors if using a variety, for a more vibrant effect. Continue until the entire tart is filled with carrot spirals.
⏱️ 15 min
- 7
Prepare the custard: In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, fresh thyme, salt, black pepper, and nutmeg until well combined.
⏱️ 5 min
- 8
Pour the custard evenly over the arranged carrots in the tart shell, ensuring the liquid seeps into all the crevices.
⏱️ 2 min
- 9
Bake the tart: Place the tart on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown, the carrots are tender, and the custard is set and lightly golden. A knife inserted into the center should come out clean.
⏱️ 40 min•🌡️ 375
- 10
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This allows the custard to fully set.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rose Carrot Tart
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus more as needed
- 1/2 teaspoon salt
For the Carrot Filling
- 1 pound carrots, a mix of orange, yellow, and purple if available, peeled into thin ribbons
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour and salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Carefully transfer the dough to a 9-inch fluted tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust several times with a fork.
⏱️ 10 min•🌡️ 375 - 4
Blind bake the crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 375 - 5
Prepare the carrots: Using a vegetable peeler, carefully peel the carrots into very thin, long ribbons. If some ribbons are too wide, you can slice them lengthwise to make them thinner.
⏱️ 10 min - 6
Arrange the carrot ribbons: Starting from the outer edge of the partially baked tart crust, arrange the carrot ribbons in a concentric spiral pattern, overlapping them slightly to create a rose-like design. Alternate carrot colors if using a variety, for a more vibrant effect. Continue until the entire tart is filled with carrot spirals.
⏱️ 15 min - 7
Prepare the custard: In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, fresh thyme, salt, black pepper, and nutmeg until well combined.
⏱️ 5 min - 8
Pour the custard evenly over the arranged carrots in the tart shell, ensuring the liquid seeps into all the crevices.
⏱️ 2 min - 9
Bake the tart: Place the tart on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown, the carrots are tender, and the custard is set and lightly golden. A knife inserted into the center should come out clean.
⏱️ 40 min•🌡️ 375 - 10
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This allows the custard to fully set.
⏱️ 3 min