for 12 pieces

Pastry dough

120 g	white flour
¼ tsp	salt
1 ½ tbsp	coarse cane sugar
50 g	butter, cold, cut into pieces
1	egg, beaten

Carrot puree

500 g	carrots, cut into approx. 1 cm slices
	water, boiling

Pie

2	eggs, beaten
200 g	crème fraîche
60 g	coarse cane sugar
¼ tsp	ground cardamom
¼ tsp	salt

Return to the oven

icing sugar, to dust

How it's done

Pastry dough

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Carrot puree

Cook the carrots in boiling water for approx. 15 mins. until soft. Drain the carrots, retaining 100 ml of the cooking water, transfer it to a measuring cup along with the carrots, puree.

To roll out the pastry

Roll out the pastry (approx. 26 cm in diameter) between two sheets of baking paper, remove the upper sheet. Slide the pastry onto a baking tray along with the bottom sheet of baking paper. Prick the pastry base firmly with a fork.

To blind bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow the pie base to cool slightly.

Pie

Place the eggs in a bowl along with all the other ingredients up to and including the salt, mix well. Add the carrot puree, mix, spread over the pie base.

Return to the oven

Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack. Dust with a little icing sugar.

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