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Carrot, Ginger & White Chocolate Tart with Whisky Ginger Ice Cream
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Carrot, Ginger & White Chocolate Tart with Whisky Ginger Ice Cream
Adapted from Delicious Magazine.
Author: Claudia Brick
Ingredients
Whisky & Ginger Ice Cream
  • 500 ml cream (whipping cream)
  • 1 x 400g can sweetened condensed milk
  • 2 1/2 tablespoons whisky or bourbon
  • 1/3 - 1/2 cup finely chopped crystallised ginger
Carrot, Ginger & White Chocolate Tart
Ginger pastry
  • 230 g flour
  • 2/3 cup icing sugar
  • pinch of salt
  • 165 g butter , cold, diced
  • 2 teaspoons ground ginger
  • 1 egg
  • 1 teaspoon vanilla essence
Pie filling:
  • 900 g carrots , washed and chopped into 2 cm chunks
  • 60 g butter , diced
  • 1 vanilla bean or 1 tbsp vanilla essence
  • 125 g white chocolate , finely chopped
  • 1 1/2 teaspoons ground ginger
  • 1 egg + 3 egg yolks
  • 250 g brown sugar
  • 310 g sour cream
Almond crust
  • 1/2 cup sliced almonds
  • 1 egg white
  • 2 tablespoons caster sugar
Instructions
Whisky & Ginger Ice Cream - start the night before
  1. In a large bowl, whip the cream to medium peaks.
  2. Slowly drizzle in the sweetened condensed milk and continue beating to just combine.
  3. Fold through the whisky and chopped crystallized ginger.
  4. Pour into a loaf tin or container. Cover and freeze overnight.
Carrot, White Chocolate & Ginger Tart
Pastry
  1. Blitz the flour, icing sugar, ginger and salt together in a food processor. Add the butter and pulse until a bread-crumb like texture forms. Add the vanilla and egg and pulse 10 times. The mixture will still be pretty dry and crumbly. Turn out onto a clean surface and gather and press together. Shape into a disc, wrap in cling film and refrigerate for 1-2 hours.
  2. Grease a 26-28cm tart tin. Roll out the pastry on a lightly floured bench to about 3mm thick and line the tart tin, pressing firmly into the sides of the tin. The pastry will be hard to roll out at first but don’t worry, it will soften as you go. Think of it as an arm workout! If it rips at all or you find that one edge is too thin, it is easy to use the leftover pastry scraps to patch it back together.
  3. Trim the pastry to form a neat edge - I usually just roll my rolling pin over the edge to cut through the pastry. It normally leaves enough extra pastry scraps to line another mini tart tin as well, but this is totally up to you.
  4. Rest the lined tart tin in the refrigerator for at least 30 minutes
  5. Line the tart shell with baking paper (making sure it covers the top edges) and fill with baking weights or raw rice. Bake blind for 15 minutes in a 180°C oven. Cool.
Filling
  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Place the chopped carrots on the tray with vanilla bean + seeds and diced butter. Toss to combine.
  3. Roast for 1 hour or until tneder when speared by a fork. Toss the carrots every 20 minutes or so to spread the butter evenly and ensure even cooking.
  4. Place the hot carrot mixture (including butter and vanilla seeds, but remove the vanilla bean if you used one) in a food processor. Blitz to finely chop.
  5. Add the finely chopped white chocolate and blitz until fully melted and combined.
  6. Add ground ginger, egg, egg yolks, brown sugar and sour cream. Blitz until very smooth..
  7. Reduce oven temperature to 160°C. Pour the carrot pie filling into the blind-baked tart shell and bake for 50 minutes.
  8. Meanwhile, stir together the sliced almonds, egg white and caster sugar. At 50 minutes cooking time, remove the tart from the oven and gently press the almond mixture around the side of the tart.
  9. Return to the oven for a further 20 minutes or until the carrot filling is just set.
  10. Cool to room temperature. Chill for 2-3 hours before serving.
  11. To serve, dust the pie with icing sugar and serving with the whisky & ginger ice cream.