Pasta dishes are just always delicious!
1. sift flour on the surface and form a bulge. Sprinkle salt and powdered sugar on top. Crush the coriander seeds in a mortar and add them. Add the butter in pieces and the egg yolks with two tablespoons of water to the dough and knead until smooth.
Wrap in plastic wrap and rest for 30 minutes.
Preheat oven to 225 degrees (gas mark 4). Grease the cake springform pan. Soak currants. Remove peel from carrots and grate coarsely on vegetable grater. Melt butter in skillet and sauté carrots with drained currants over medium heat, turning, until tender, five minutes. Season lightly with salt, pepper and allspice powder, cool. Cut the mint leaves into strips and mix into the carrots.
Roll out the dough on a lightly floured surface a little larger than the mold and line the mold with it, including the edges. Prick the base a few times with a fork, place aluminum foil or parchment paper the same size as the pan, and add the pulses. Pre-bake the base in the middle of the oven for 10 minutes. Remove the pulses and the foil or parchment paper. Cool the base.
4. spread carrots evenly on the base. Blend eggs, mascarpone and milk, season lightly with salt and spread over carrots. Sprinkle the pine nuts evenly over the top and press them in lightly. Bake the tart in the middle of the oven for 20 to 25 min, cool a little bit.
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