Ingrédients pour Kumara Pie
- Flour
- Icing Sugar
- Butter
- Egg Yolk
- Water
- Egg
- Kumara
- Sugar
- Unsalted Butter
- Vanilla Extract
- Salt
- Ground Cinnamon
- Ground Allspice
- Ground Nutmeg
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Comment préparer Kumara Pie
- **Make the pastry:** Whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- **Roll and bake the pastry:** On a lightly floured surface, roll out the chilled pastry to a 23cm circle. Carefully transfer to a 23cm loose-bottomed tart tin. Trim and crimp the edges. Line the pastry shell with parchment paper and fill with pie weights or dried beans. Bake blind at 180°C (350°F) for 12 minutes.
- **Prepare the filling:** While the pastry bakes, steam or boil the cubed kumara until tender (approximately 15-20 minutes). Drain well.
- **Puree and combine:** In a food processor, combine the cooked kumara, heavy cream, milk (if using), brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Process until completely smooth and creamy.
- **Assemble and bake:** Remove the parchment paper and pie weights from the pastry shell. Pour the kumara filling into the pastry crust. Bake at 180°C (350°F) for 45-55 minutes, or until the filling is set and the crust is golden brown.
- **Cool and serve:** Let the pie cool completely on a wire rack before serving. Serve in wedges with a generous drizzle of butterscotch sauce and a scoop of harakeke seed ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
59g
Fat
51g
Carbs
10g
