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Ingredientes
- Ingredients:
- 6 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
- 1 cup sugar
- 1/8 teaspoon coarse salt
- 4 large eggs, lightly beaten
- 1/2 cup finely ground gingersnaps
- 1/2 recipe Pate Brisee
- Unsweetened whipped cream, for serving
- Ingredients for Pate Brisee:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- (you will only be using half of this recipe)
Direcciones
- Directions:
- 1. Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Evenly drizzle 1/4 cup ice water over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse to combine. Wrap in plastic; shape into disk. Refrigerate 1 hour, or up to overnight.
- 2. Crush cardamom pods with the flat side of a large 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, stirring to combine. Reduce heat to medium-low; cook 15 minutes, stirring occasionally. Remove from heat; let steep 30 minutes.
- 3. 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 when pieced with the tip of a sharp knife, about 8 minutes. Pour steeped-milk mixture through a fine 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.
- 4. 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.
- 5. Meanwhile, lightly sprinkle ground gingersnaps on a work surface to form a large round, about 18 inches in diameter. Roll out pate brisee on top of crumbs to 1/8-inch thick, turning over dough occasionally to coat both sides with cookie crumbs.
- 6. Using a 5-inch cookie cutter, cut out eight rounds from dough. Press rounds into eight 4-inch tartlet pans, trim dough flush with rim. Prick bottom of dough all over with a fork. Chill 30 minutes.
- 7. Preheat oven to 375 degrees. Line each tart shell with parchment paper, pressing into corners; 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.
- 8. Divide filling evenly among shells. Bake until a cake tester inserted in centers comes out clean, 30 to 35 minutes. Serve warm with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 446 | |
| Calories from Fat 94 | 21% |
| Total Fat 10.6g | 13% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 495mg | 21% |
| Potassium 285mg | 8% |
| Total Carbs 78.47g | 21% |
| Dietary Fiber 2.7g | 9% |
| Sugars 32.42g | 22% |
| Protein 9.8g | 16% |
Evaluaciones
23 de Abril de 2010
This really sounds interesting. I like the cardamon pods and fresh ginger. Will give it a try.Yo he cocinado/probado esta receta
