This recipe delivers a sophisticated balance of earthy carrot sweetness, bright citrus notes, and the iconic “crack” of a burnt-sugar topping.I. Detailed
Ingredients
List1.
The Flaky Pastry Crust (Pâte Sucrée)
Flour: 1 ½ cups all-purpose flour, sifted.
Butter: ½ cup unsalted butter, must be very cold and cut into small cubes.
Sugar: ¼ cup powdered sugar (for a delicate, melt-in-your-mouth texture).
Binding:
1 large egg yolk and a pinch of fine sea salt.
2. The Silk-Smooth Carrot & Orange Filling Carrots: 2 cups of carrots, boiled until very soft and processed in a high-speed blender until perfectly smooth.
Citrus: ½ cup freshly squeezed orange juice + 1 tablespoon of finely grated orange zest.
Custard Base: 3 large eggs and ½ cup granulated white sugar.
Cream: ½ cup heavy whipping cream (minimum 35% fat) for a rich mouthfeel.
Spice: ½ teaspoon ground cinnamon (optional, for added warmth).
3. The Signature Orange Curd (Side Cream)
Yolks: 3 large egg yolks.Liquids: ½ cup fresh orange juice + 1 tablespoon orange zest.
Finishers: ¼ cup granulated sugar and 2 tablespoons unsalted butter (at room temperature).II.
Professional Preparation StepsPhase
1: Crafting the CrustCutting the Fat: In a large mixing bowl, combine flour, powdered sugar, and salt. Add the cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.Forming the Dough: Add the egg yolk. Gently mix until the dough just starts to come together. Crucial: Do not over-knead, or the crust will become tough.Chilling: Flatten the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.The Blind Bake: Roll the dough out on a floured surface and fit it into your tart pan. Prick the bottom with a fork. Cover with parchment paper, fill with pie weights (or dried beans), and bake at 180°C (350°F) for 15 minutes. Remove the weights and bake for another 5 minutes until the base is dry and golden.Phase
2: The Carrot-Orange CustardThe Base: In a deep bowl, whisk the eggs and sugar until pale and slightly frothy.The Flavor: Fold in your smooth carrot puree, orange juice, zest, and cinnamon. Whisk until no orange or carrot streaks remain.The Cream: Slowly pour in the heavy cream, stirring gently to avoid creating too many air bubbles.Final Bake: Pour the custard into the pre-baked tart shell. Reduce the oven temperature to 160°C (320°F). Bake for 30–35 minutes. The tart is done when the edges are set but the center still has a slight “jiggle” like gelatin. Let it cool completely at room temperature, then chill in the fridge.Phase
3: Making the Orange CurdGentle Heat: In a small heavy-bottomed saucepan, whisk the egg yolks, sugar, orange juice, and zest.Thickening: Place over very low heat. Stir constantly with a silicone spatula, ensuring you scrape the bottom and corners.The Texture: Once the mixture thickens enough to coat the back of a spoon (about 5-8 minutes), remove it from the heat immediately. Do not let it boil!The Shine: Stir in the butter until melted and glossy. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill.Phase
4: The Brulée FinishJust before serving, sprinkle an even, thin layer of granulated sugar over the surface of the chilled tart.Use a kitchen torch (moving in circular motions) to melt and caramelize the sugar until it turns a deep amber brown.Let it sit for 2 minutes for the sugar to harden into a glass-like shell.
