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Mini Carrot-Cardamom Pies

Recipe information

  • Yield

    Makes eight 4-inch pies

Ingredients

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 Martha’s Perfect Pâte Brisée (page 647)
Freshly whipped cream, for serving
Ground cardamom, for dusting

Preparation

  1. Step 1

    Make the filling: Crush the 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 the crushed cardamom. Cook until fragrant, about 3 minutes. Add the milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.

    Step 2

    Melt the remaining tablespoon butter in a large sauté pan over medium heat. Add the carrots; cook, stirring occasionally, 2 minutes. Stir in the sugar and salt. Cover the pan; cook until the carrots are tender, about 8 minutes. Pour the steeped milk through a sieve into the pan with the carrots; discard the solids. Remove from heat; let cool slightly, about 5 minutes. Process the carrot mixture in a food processor until completely smooth; transfer to a bowl.

    Step 3

    Temper the beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until the eggs are warm to the touch. Pour the warmed egg mixture into the remaining carrot mixture; whisk until thoroughly combined. Let cool.

    Step 4

    Make the pies: Preheat the oven to 375°F. Lightly sprinkle the ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On the crumbs, roll out the pâte brisée to 1/8 inch thick, turning occasionally to coat both sides.

    Step 5

    Cut out 8 5-inch rounds from the dough. Press the rounds into 8 4-inch pie plates; trim excess. With a fork, crimp the edges, and then prick the bottom of the dough all over. Refrigerate 30 minutes.

    Step 6

    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 the pie weights and parchment. Let the shells cool completely.

    Step 7

    Divide the filling among the shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve the pies warm with whipped cream dusted with ground cardamom.

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Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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