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Crust:
Place cheese and butter in a bowl and combine with a fork or pastry blender. Add flour and combine until a soft dough is obtained. If dough is too sticky, increase more flour. Wrap in plastic and refrigerate for 1 hour. This dough can be prepared in the processor.
Roll out dough on a floured surface, the size of the tart mold. Line tart with dough and prick with a fork. Cut a round of parchment paper or aluminum foil and fit it over dough. Fill center with weights and bake in preheated oven 350 °F (180 °C) for 12 to 15 minutes. Remove paper and weights and brush bottom and sides with the egg mixture. Continue baking for 5 minutes more. Remove from oven and cool.
Filling:
Preheat oven to 350 °F (180 °C).
Place water in a saucepan and bring to a boil. Add carrots. As soon as water boils again, remove carrots from fire and drain. Rinse in cold water and press to remove excess of water.
Melt butter with sugar in a small skillet. Remove from fire and add to carrots, stirring. Extend carrot mixture over cooked crust.
Lightly beat eggs, egg yolk, milk, cream and add cheese. Season with salt, allspice and ginger. Pour over carrots and sprinkle parsley.
Bake in oven for approximately 45 to 50 minutes.
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