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1
Heat oven to 375 degrees F. Blind bake crust in a 9-inch tart pan with a removable bottom until golden brown.
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2
Set aside.
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3
Cut peeled carrots into uniform pieces and cook in simmering salted water until tender, about 10 minutes; drain and let cool.
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4
In a food processor puree carrots, caraway seeds and salt until very smooth; set aside.
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5
In a small saucepan over medium-high heat melt butter and flour together.
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6
Whisk in milk and cookm stirring constantly until sauce thickens, about 30 seconds.
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7
Remove from heat; add cheese and egg yolks, whisking to combine until cheese is melted.
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8
Whisk sauce into carrot puree until well mixed.
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9
Whip egg whites to stiff peaks.
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10
Fold into carrot mixture until there are no egg-white streaks.
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11
Gently spread into aked crust.
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12
Bake until just set in the center, 25 to 30 minutes.
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13
Cool slightly, then remove tart ring and use a spatula to slide tart from pan bake onto a serving platter.
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14
Garnish with roasted baby carrots and chervil.
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15
Serve warm or chilled.
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16
NOTE: RING REMOVAL: Here's a quick tip for taking off the tart pan ring: Let the tart cool slightly, then set it on an upturned bowl and the ring will fall to the counter.
