5 minutes, until they are tender and have released their moisture Add the grated carrot and cook for another 5 minutes Add the beer, turn up the heat to medium, and cook for another 10 minutes or until all of the liquid has evaporated Season to taste with sea salt, pepper, and a pinch of nutmeg Take the pan off the heat and set it aside; allow it to air cool completely so that all the moisture evaporates Transfer the mixture to a container and refrigerate uncovered overnight Reserve the bacon lardons in a small container at room temperature DAY 2 Roll out and line a 9- inch tart pan with the pâte brisée following the instructions Dock the dough by poking holes in it with a fork, 1 inch apart If possible, refrigerate for 2 hours or longer to allow the crust to dry out further Preheat the oven to 325°F/160°C Line the tart shell with a piece of parchment paper or a piece of cheesecloth Fill it with pie weights, dry beans, or even rice Bake for 55 minutes, then remove the pie weights and set aside to cool; the tart shell should be fully baked If it is not, bake without the pie weights for another 10 minutes, or until fully baked 3 Meanwhile, remove the vegetables from the refrigerator and make the custard Place the whole egg, egg yolk, cream, and milk in a mixing bowl and whisk together with a hand whisk Season with sea salt, pepper, and nutmeg Brush the bottom of the pie shell with egg ... further Preheat the oven to 325°F/160°C Line the tart shell with a piece of parchment paper or a piece of cheesecloth Fill it with pie weights, dry beans, or even rice Bake for 55 minutes, then... Roll out and line a 9- inch tart pan with the pâte brisée following the instructions Dock the dough by poking holes in it with a fork, 1 inch apart If possible, refrigerate for 2 hours or longer to allow the crust to dry out... remove the pie weights and set aside to cool; the tart shell should be fully baked If it is not, bake without the pie weights for another 10 minutes, or until fully baked 3 Meanwhile, remove the vegetables from the