Dessert Inspiration From Milan: A Carrot-Buttermilk Tart

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Ingredients

Crust:

1/2 cup unsalted butter, soft but cool (112 grams)

1/2 cup light brown sugar (105 grams)

1 large egg white (30 grams)

1/2 cup All Bran cereal (35 grams)

1 1/4 cup all-purpose flour (150 grams)

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Carrot topping:

1 1/2 cups shredded carrot (about 130 grams)

1 tablespoon unsalted butter (14 grams)

1 tablespoon honey (21 grams)

1/2 teaspoon Chinese five-spice powder*

2 pinches salt

Filling:

1/4 cup sugar (53 grams)

2 tablespoons all-purpose flour (15 grams)

Pinch of salt

1 large egg (50 grams)

1 large yolk (20 grams)

1 tablespoon unsalted butter, melted and cooled

1 1/2 teaspoons lemon juice

1 teaspoon vanilla extract

1 cup buttermilk (250 grams)

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