For the dough, pile flour on a work surface, mix with salt and make a well in the center. Mix eggs in center of well and place butter in small pieces evenly over flour. Add 3 tablespoons of lukewarm water and chop all ingredients with a knife until crumbly and knead with hands quickly until dough is smooth and elastic. Shape into a ball and wrap in plastic. Refrigerate for about 30 minutes in plastic wrap.
For the filling, peel carrots and cut into slices and blanch in boiling, salted water for 3 minutes and add frozen peas and bring back to a boil. Immediately drain carrots and peas in a colander and rinse with cold water and drain.
Mix cream, cream cheese and egg yolks until smooth and season with salt and pepper.
On a floured surface, roll out dough and cut out circles to fit tartlet pans and press dough carefully into pans and prick each with a fork several times.
Spread cream cheese mixture over dough and arrange vegetables over cream cheese mixture and bake at 350°F for about 20-30 minutes.
Serve hot or cold.