MINI CARROT-CARDAMOM PIES

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Mini Carrot-Cardamom Pies image

These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes eight 4-inch pies

Number Of Ingredients 13

6 whole green cardamom pods
2 tablespoons unsalted butter
1/2 cup milk
1/2 cup heavy cream
1 teaspoon finely grated peeled fresh ginger
12 ounces carrots, peeled and cut into 1/4-inch pieces (2 1/2 to 3 cups)
1 cup sugar
1/8 teaspoon coarse salt
4 large eggs, lightly beaten
1/2 cup finely ground gingersnap cookies
1 disk Pate Brisee; reserve remaining disk for another use
Freshly whipped cream, for serving
Ground cardamom, for dusting

Steps:

  • Make filling: Crush cardamom pods with the flat side of a chef's knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom. Cook until fragrant, about 3 minutes. Add milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.
  • Melt remaining tablespoon butter in a large saute pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender, about 8 minutes. Pour steeped milk through a sieve into pan with carrots; discard solids. Remove from heat; let cool slightly, about 5 minutes. Process carrot mixture in a food processor until completely smooth; transfer to a bowl.
  • Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch. Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined. Let cool.
  • Make pies: Preheat oven to 375 degrees. Lightly sprinkle ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On crumbs, roll out pate brisee to 1/8 inch thick, turning occasionally to coat both sides.
  • Cut out eight 5-inch rounds from dough. Press rounds into eight 4-inch pie plates; trim excess. With a fork, crimp edges, and then prick bottom of dough all over. Refrigerate 30 minutes.
  • Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let shells cool completely.
  • Divide filling among shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve pies warm with whipped cream dusted with ground cardamom.

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