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1
Lightly sprinkle ground gingersnaps on a surface to form a large round, about 18 inches in diameter.
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2
Roll out dough on top of crumbs 1/8 inch thick, turning over dough occasionally to coat both sides with cookie crumbs.
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3
Cut out eight 5-inch rounds from dough.
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4
Press rounds into 4-inch tartlet pans; trim excess dough flush with rims.
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5
Pierce bottom of shells all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 375F.
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8
Line each shell with parchment; fill with pie weights or dried beans.
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9
Bake until golden brown, about 30 minutes.
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10
Transfer to a wire rack.
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11
Remove weights and parchment.
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12
Let shells cool completely.
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13
Crush cardamom pods with flat side of a large knife to split.
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14
Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom.
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15
Cook until fragrant, about 3 minutes.
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16
Add milk, cream, and ginger; bring to a simmer, stirring to combine.
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17
Cook 15 minutes over medium-low heat, stirring occasionally.
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18
Remove from heat; let steep 30 minutes.
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19
Melt remaining 1 tablespoon butter in a large saute pan over medium heat.
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20
Add carrots; cook, stirring occasionally, 2 minutes.
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21
Stir in sugar and salt.
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22
Cover pan; cook until carrots are tender when pierced with the tip of a sharp knife, about 8 minutes.
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23
Pour steeped-milk mixture through a fine sieve into pan with carrots; discard solids.
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24
Remove from heat; let cool slightly, about 5 minutes.
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25
Puree carrot mixture in a food processor until completely smooth; transfer to a bowl.
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26
Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch.
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27
Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined.
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28
Let cool.
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29
Place shells on a large rimmed baking sheet.
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30
Divide filling evenly among shells.
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31
Bake until a tester inserted in centers comes out clean, 30 to 35 minutes.
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32
Serve tartlets warm with dollops of whipped cream, lightly dusted with ground cardamom.
