by ChezSuzanne
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ChezSuzanne's Notes:
Expand4 ounces unsalted butter, partially frozen Ask a question about this ingredient
3 ounces all-purpose flour Ask a question about this ingredient
3 ounces finely ground up ginger snap cookies Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
3 tablespoons ice water Ask a question about this ingredient
1 teaspoon apple cider vinegar Ask a question about this ingredient
Place the flour and ground up ginger snaps with the salt in the food processor. Pulse a few times to evenly distribute the salt in the flour mixture. Add the butter all at once and pulse until the mixture resembles small peas. Add the water and cider vinegar and pulse again just until the dough starts to come together when you pinch it.
Ask a question about this stepForm the dough into a disk on a cool work surface using only your fingers. Try not to use the palm of your hand. Wrap it up in wax paper or plastic and chill in the refrigerator for 20 minutes.
Ask a question about this stepOn a lightly floured cool surface, roll the tart dough out to 1/8" thickness and carefully line the tartlet molds, gently pushing the dough into the cavities of the mold with the floured round handle of a wooden spoon.
Ask a question about this stepChill until ready to use.
Ask a question about this stepCARROT CHEESECAKE FILLING Ask a question about this ingredient
8 ounces carrots Ask a question about this ingredient
8 ounces cream cheese, softened Ask a question about this ingredient
2 tablespoons creme fraiche Ask a question about this ingredient
2 tablespoons heavy whipping cream Ask a question about this ingredient
1/4 cup fine sugar Ask a question about this ingredient
zest and juice from 1 tangerine (about 2 tablespoons of juice) Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
pinch salt Ask a question about this ingredient
1/3 cup golden raisins Ask a question about this ingredient
CANDIED CARROT STRIPS Ask a question about this ingredient
1 carrot Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
3 tablespoons white granulated sugar Ask a question about this ingredient
3 tablespoons dark brown sugar Ask a question about this ingredient
juice from 1 tangerine Ask a question about this ingredient
CARAMEL Ask a question about this ingredient
1 tablespoon granulated sugar Ask a question about this ingredient
1/2 tablespoon butter Ask a question about this ingredient
1 1/2 tablespoon heavy whipping cream Ask a question about this ingredient
Preheat the oven to 350F. Peel and slice the carrots and place in a skillet with water. Bring to a boil and cook until carrots are very tender (about 10 minutes). Drain and puree until very smooth with a food processor or blender. Set aside.
Ask a question about this stepIn the bowl of a standing mixer, combine the cream cheese, creme fraiche, heavy cream and sugar and beat until the mixture is very smooth. Add the pureed carrots, vanilla extract, tangerine juice and zest, and cinnamon. Continue to mix until smooth. Add the eggs and a pinch of salt. Mix until very smooth.
Ask a question about this stepDivide the raisins between the tart molds and scatter across the tart bottoms. Pour the cream cheese batter on top. Bake tartlets for 30 minutes or until the centers firm up. Remove from the oven and cool for at least 30 minutes before removing from the tart molds. Allow to completely cool before drizzling on the caramel.
Ask a question about this stepPreheat the oven to 200F. To make THE CANDIED CARROT STRIPS: With a vegetable peeler, peel long thin strips from a single carrot. Bring the rest of the Candied Carrot Strip ingredients to a boil in a shallow pan. Boil until the sugar has completely dissolved. Add the thin carrot strips and simmer until the strips become transluscent (about 10 - 15 minutes). They are now candied. Remove to a drying rack, retaining the candying syrup. To dry them for the cheesecake topping, I dried them on a rack in my toasteroven for 20 minutes or until just slightly tacky. Sprinkle with a little fine sugar and toss. These can be made ahead and stored in an airtight container.
Ask a question about this stepTo make the CARAMEL: Add the sugar to the syrup from the candying of the carrots. Reheat. When the sugar has completely dissolved, boil for 20-30 seconds to get the syrup the degree of caramelization you want. Remove from the heat and immediately add the butter and cream, stirring rapidly. Allow to cool before drizzling on the cheesecake tarts. The caramel can be made ahead and stored in an airtight container in the refrigerator.
Ask a question about this stepNote: I added a piped flower to place the candied carrot. To make this I whipped 1/4 cup of heavy whipping cream until softly whipped. I then added 2 tablespoons cream cheese and 1 teaspoon fine sugar and continued to whip until it was firm. I was now ready for piping.
Ask a question about this stepThanks Mary!! I can't wait to try your blue cheese tart! It looks soooo good.
Thanks so much lapadia!! They were fun to do!
Wow, what a stunner of a recipe - love the candied carrot concept!
I had some candied carrots with a dessert I ordered last weekend in a restaurant and just loved them. And then I started thinking about the ways I would make them myself change them up a bit.... :-) And a thought just struck me: I sure hope my husband doesn't feel like I did that with him too :-)
Having enjoyed the sweeter side of carrots in ice cream last week, this sounds really delicious. I have a soft spot for cheesecake, but carrot cheesecake--YUM!
I'm honestly still working on it, but it sure is yummy. Hope you like it if you try it!
This sounds amazing! Carrot cake and cream cheese icing are so classic, and I love that you turned it into a cheesecake. The caramel sends it over the top!
Thanks so much HLA! I love seeing all the amazing tarts out there this week!!!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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How pretty and creative!!