Carrot White Chocolate Tart with Espresso Meringue
If you like sweet potato pie, you'll probably like this rift on that classic.
- 1/4 cup speculoos ground
- 1/2 cup graham cracker crumbs
- 4 tbsp unsalted butter melted
- 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
- 3 egg whites room temp
- 1/2 cup sugar
- 2 tsp instant espresso
- pinch cream of tartar
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.
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.
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.
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.