June 08, 2017
Desserts, Fancy/Entertaining, Dairy,
Vegetables, Carrot, Budget-Friendly, Baby Shower, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Winter, Oven Bake, Stove Top, Vegetarian, Flour, Buttermilk, Kosher Dairy more
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"It's not dessert, it's a veggie! Well, maybe not... From Prevention. Could be gluten-free if made with KA Measure-for-Measure GF flour."
Combine flour, sugar, and 1/4 tsp salt in medium bowl. Cut in butter with pastry blender or fork until pea size. Add 3 Tbsp ice water, stirring until mixture just comes together. If necessary, add up to 1 more Tbsp ice water. Form dough into ball, flatten into disk, and wrap in plastic. Chill 30 minutes.
Heat oven to 350F. Roll dough into large round, about 10 1/2" diameter. Place in 9" tart pan with removable bottom, trimming excess dough.
Whisk eggs and brush crust with 2 Tbsp of the mixture (reserve remainder for filling). Bake until golden, about 15 minutes.
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 1/4 cup, about 10 minutes.
Transfer mixture to food processor and puree until smooth.
Whisk remaining egg mixture, yolk, sugar, and 1/4 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.
Toss carrot ribbons with sugar, place on top of tart in center, and sprinkle with pistachios.
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