Kumara Pie Receita

Indulge in this exquisite Kumara Pie, inspired by Kai, a renowned New Zealand restaurant blending traditional Māori flavors with international flair. This recipe showcases the vibrant sweetness of kumara (sweet potato), creating a delicious dessert perfect for any occasion. Choose from purple or golden kumara – the recipe adapts to both! The buttery pastry crust complements the creamy, spiced kumara filling, beautifully finished with a decadent butterscotch sauce and unique harakeke seed ice cream. A true taste of New Zealand awaits!

Preparo 30 min

Cozimento 75 min

Calorias 285.8 kcal

Proteína 6g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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.