Tarte spirale à la carotte et à la moutarde - Untested

https://deliacious.com/2021/06/tarte-tourbillon-carotte-vegan.html#recipe

1 blind baked pie crust

650 g carrots (preferred width?) scrubbed or peeled

200 mL heavy cream

100 g plain yogurt

20 g chickpea flour

10 g cornstarch

15 mL (1 tbsp) Dijon mustard

15 mL (1 tbsp) whole-grain mustard

Salt and pepper, to taste

1. Wash and peel or scrape the carrots.
2. Shortcut for thin slices: Use a vegetable peeler to create long, thin ribbons instead of finely slicing each carrot. This is much faster and still looks elegant.
3. Steam the carrot ribbons for 8–10 minutes, until just tender (they will finish cooking in the oven). Use a vegetable steamer to make it easier to delicately handle the strips.
4. In a bowl, combine the cream, yogurt, chickpea flour, cornstarch, Dijon mustard and whole-grain mustard.
5. Season with salt and pepper. Stir until smooth. Pour into the pre-baked tart shell and spread evenly.
6. To arrange the carrots, start from the outer edge, and layer the steamed carrot ribbons over the cream, pressing gently so cream peeks between the layers. Continue inward until all carrots are used.
7. Change the oven temperature to 375°F (190°C). Bake for 25 minutes or until the pastry edges are golden and the filling is set.
8. Let cool slightly, then serve warm with a salad.