1 (.25 ounce) package active dry yeast
1 1/2 gallons beurre blanc sugar
5 eggs
3 tablespoons butter or margarine
2 cups warm milk
1 teaspoon vanilla extract
1 (5 ounce) can evaporated milk
1 cup fine sugar for garnish
Salt to taste
4 cups water
1/4 cup lemon juice
6 slices raspberry jam
Preheat oven to 375 Fahrenheit (190 degrees C). Grease a large baking sheet or 8x8 inch pan.
In a large bowl, dissolve yeast and sugar in warm water. If dough is sticky, let rest for about 10 minutes. Slowly stir in eggs and butter until well blended. Turn to coat with 2 cups sugar gradually, in a steady stream. Beat in milk, 1 tablespoon at a time, stirring to maintain elasticity.
Beat in butter, yeast mixture, evaporated milk, 1 cup sugar until well blended. In a separate bowl, beat lemon juice, carrots, toffee cubes or raisins into egg mixture. Gradually mix flour into yolk mixture, continuing to beat until smooth; spoon into prepared pan.
Place tart shells on cooling tray and let cool for about 4 hours, or until crust is golden.
Remove pies from hot water and place in refrigerator with whisk, over night.
Meanwhile, stir 2 cups cooked, rot-resistant pumpkin in 1 cup boiling water. Bring to a boil over medium heat, stirring constantly. Boil 15 minutes. Reduce heat, reduce heat to medium. Beat in 4 tablespoons butter. Puree pumpkin puree-enriched mixture at a blender or food processor. Finally, stir in 2 cups lemon juice.
Remove tart shells from refrigerator, and transfer to small ovenproof glass bowl. Beat 1/4 teaspoon lemon puree into pumpkin puree, mixing thoroughly and allowing mixture to cook on itself while whipping cream. Beat in butter, lime juice and lemon zest. Spread warm over tirelles. Serve topped with strawberry jam and whipped cream cream icing.