Carrot White Chocolate Tart with Espresso Meringue

Heeeeyyyyyy!

Hope you guys are holding up out there, and finding some level of normalcy beyond, aside, and/or within the collective chaos.

This week, I've got a carrot tart. It's got carrots, white chocolate for some warmth, brown sugar as the conduit, and a couple of spices. The crust is made of a combo of ground speculoos and graham cracker, and it's finished with an epic espresso meringue. I decided at the very last minute to top the tart with meringue. That is why the procedure is not included in the video. It all comes together quickly once all of the moving parts are ready. My carrots seem to take the entire afternoon to roast, and that’s because they did. My oven was set to 350 instead of 400. Don’t do that. Moreover, you want to roast so as to intensify the flavor of the carrots as opposed to boiling where you may lose/dilute the flavor.

AKINA is her name...

The carrot themed dessert from my first SIFT dinner.
photo by Janet Howard

If you're a fan of sweet potato desserts, carrots can always be used in place of them but that's a suggestion that is low on the list. I am an avid fan of sweet potatoes - AVID. My career began with the help of the sweet potato. I have countless recipes for them from caramels to breads (yeasted, and otherwise) to drinks. I must say, the carrot does not fall far behind. On two separate occasions, I hosted private dinners to the public, and both the carrot and the luscious sweet potato found their way to center stage. In any case, today I call your attention to its distant cousin, the carrot.

Carrot White Chocolate Tart Ingredients

Carrots seem to lose their honor and spotlight just after Easter - poor things. It's like their identity is built around, if not for, that dang Easter Bunny. Well, I'm here to tell you there is life beyond our floppy furry-eared friends for the great and mighty carrot.

If you find yourself unknowingly neglecting this beautiful root, let this be your reminder and your queue to pick some up during your next freak out session [read trip to the grocery store].

Carrot Espresso Tart

Why do I call it that? Well, I see the panic and even find it palpable each time I have to head out to the store. I have found myself feeling like (300 movie reference), it was time to go out into the world and wilderness and tackle the beasts, answer some riddles, and brave the storms all the while wondering if I'm truly prepared for what's "out there".

Sometimes I leave home looking like I was in the middle of a science experiment! Goggles, gloves to my elbows, two face masks, hazmat suit, knee high plastic boots, and more. I'm kidding! While I take it all very seriously, I still try to remember that that very caution can easily cross lines. There's the line of fear. There's the line of dread. There's the line of destabilization which can occur without you even knowing it. Take care, Friends. My refuge is in the language of Love. With all it's power, it lends and yields itself in infinite ways. Keep if flowing, and expect it in return.

Years from now, when this is all said and done, what do you want to remember? I will remember how I yearned for more family time, and got it. I will also remember the handshake going extinct. So, I'm tipping my hat and sending love to you! Have a beautiful Sunday. Ta-ta!

Carrot Espresso Tart Recipe

Carrot White Chocolate Tart with Espresso Meringue

If you like sweet potato pie, you'll probably like this rift on that classic.
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: carrot, easy dessert recipes, easy desserts, ginger, tart, white chocolate

Equipment

  • Blender
  • 9 inch loose-bottom tart pan (8 inch will do)

Ingredients

Crust

  • 1/4 cup speculoos ground
  • 1/2 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted

Carrot Filling

  • 2 lbs carrots chopped.
  • 3 tbsp unsalted butter melted
  • 2 oz of quality white chocolate not chips!, Lindt or Ghiradelli are great brands
  • 1 tsp vanilla
  • 3/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 egg plus 1 yolk
  • 1/2 cup dark brown sugar
  • 1/4 cup sour cream room temperature
  • 1/4 cup mascarpone softened

Espresso Meringue

  • 3 egg whites room temp
  • 1/2 cup sugar
  • 2 tsp instant espresso
  • pinch cream of tartar

Instructions

Crust

  • Preheat oven to 350
  • In a medium bow, add the warm melted butter to the speculoos and graham crumbs.
  • Press mixture into the bottom and sides of your tart pan. Bake for 10 minutes. Set aside.
  • Immediately increase the oven temperature to 400.

Carrot Filling

  • In a pan or bowl large enough to hold your carrots, pour melted butter and vanilla extract over them and toss to combine.
  • Roast until tender. This should take anywhere from 45-90 minutes. Then, decrease oven temperature to 325 F.
  • While carrots are still hot, place them in the blender along with all of the other ingredients. Puree until very smooth.
  • Pour mixture into tart shell, and bake at 325 F for 1 hour, or until set.
  • Allow it to come to room temperature, and then refrigerate until cold, 3-4 hours.

Espresso Meringue

  • In a heatproof bowl, add all of the meringue ingredients and place over a pot of simmering water.
  • Stir continuously with a whisk. What we are doing is cooking the whites without scrambling them and allowing the sugar to dissolve.
  • Do not stick your fingers into the egg whites. Simply lift the whisk from the whites while stirring and run your index finger through the thin stream of warm egg whites. Rub your fingers together. If you feel sugar granules, keep stirring until sugar is fully dissolved. The egg mixture will be hot.
  • Remove from the heat and whisk to medium-stiff peaks. Spoon over the tart. If you have a blowtorch, this is your moment. If not, you can put the tart under the broiler for 5 minutes or until browned to your liking.
  • Enjoy!

Notes

Carrot measure - Your amount should measure 2 lbs before chopping off the tops. To be exact, you want 1 lb 13 oz after tops are chopped off. Not everyone has a scale, so 3 medium-large carrots.
Keep refrigerated

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