Carrot Tartlets with Orange Cream and Candied Zest

Ingredients:

1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 cup of unsalted butter, cold and cut into small cubes
3-4 tablespoons of ice cold water
1 1/2 pounds of carrots, peeled and cut into small pieces
1/2 cup of heavy cream
1/4 cup of granulated sugar
1 tablespoon of orange zest
1 tablespoon of orange juice
1/4 cup of granulated sugar (for candied zest)

Instructions:

To make the tartlet shells, combine the flour and salt in a mixing bowl. Add the butter cubes and mix until you have coarse crumbs.
Add the cold water to the mixture, one tablespoon at a time until the dough forms into a ball.
Form it into a flat disc and wrap it with cling film, then refrigerate for 30 minutes.
Preheat the oven to 350°F.
Roll out the dough and cut it into circles according to the size of your tartlet molds. Place the circles in the molds and use a fork to make small holes on the bottom of each tartlet shell.
Bake for 15-20 minutes until golden brown. Remove from the oven and let them cool.
To make the filling, cook the carrots in a pot of boiling water until they are fork-tender. Drain and let them cool.
In a mixing bowl, combine the cooked carrots, heavy cream, 1/4 cup of sugar, orange zest, and orange juice. Mix well until everything is pureed and smooth.
Spoon the carrot mixture into the cooled tartlet shells.
To make the candied zest, use a vegetable peeler to remove the zest from an orange. Cut the zest into thin strips.
Place the 1/4 cup of sugar into a small saucepan. Add enough water to cover the sugar and stir until the sugar dissolves.
Add the zest strips to the sugar-water mixture and bring it to a boil. Reduce heat to low and let it simmer for 10-15 minutes until the strips become translucent.
Remove the strips from the syrup and let them cool down.
Garnish each tartlet with a spoonful of orange cream and a few pieces of candied zest.

Verdict:

These carrot tartlets with orange cream and candied zest are the perfect blend of sweet and tangy flavors, and the carrot filling is silky smooth. The candied zest adds a nice touch of crunch and sweetness to finish these off perfectly.