For a festival gal like myself, my Easter routine is surprisingly simple but this year I'm aiming to host an egg decorating party with lots of champagne, glitter bar and these Miniature Carrot Pudding Pies—my (tasty) contribution to Freutcake today!
To read more about these Mini Carrot Pudding Pies (or to just pop by one of my absolutely favorite blogs!) head over to Freutcake. You can snag the recipe there, below, OR on my YouTube channel via a short how-to video—ice cream blooper, regretfully included! xox
MINI CARROT PUDDING PIES
MINI CARROT PUDDING PIES
MAKES: 12
2 (14-ounce) containers good-quality vanilla ice cream
MAKES: 12
2 (14-ounce) containers good-quality vanilla ice cream
1 pound carrots, peeled and shredded
1 (14-ounce) box refrigerated pie dough rolls
(2 rolls)
3 tablespoons cornstarch
2 to 3 tablespoons unsalted butter
PANTRY STAPLE: Kosher salt
TOPPING IDEA: Sweetened, whipped cream
1. Heat the ice cream in a large saucepan
over medium heat until melted. Stir in the carrots and bring to a simmer,
stirring occasionally. Remove from the heat. Cover and refrigerate at least 1
hour.
2. Meanwhile, unroll the pie dough rolls and
cut into 3-inch circles; collect and reroll scraps, cut out into more circles.
Gently press dough circles into an ungreased 12-cup muffin pan; line each with
parchment and fill with pie weights. Bake 12 to 14 minutes or until golden. Let
cool in the pan slightly, then transfer to a wire rack to cool completely.
Remove parchment and pie weights.
3. Pour the ice cream mixture into a clean
saucepan through a fine-mesh sieve, pressing down on the carrot solids with a
spatula to release all of the liquid; transfer 3 tablespoons liquid to a small
bowl and whisk in the cornstarch and 1/4 teaspoon salt until smooth. Gradually
whisk cornstarch mixture back into the saucepan with the remaining liquid and
bring to a simmer over medium heat, stirring, until pudding coats the back of
the spoon. Stir in the butter until melted.
4. Divide the pudding among the prepared tart
shells. Transfer to a serving platter, press plastic wrap directly onto the
surface of the pudding (to prevent a skin from forming), and refrigerate at
least 3 hours or until cold and firm. Top with whipped cream, if desired!
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