Sugar-free Sweet Carrot Pie
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(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 2 Tbsps water
- For the filling
- 3.333 cups carrots (sliced)
- 0.333 cup cream cheese
- 1 egg
- 1 unwaxed Orange (finely grated zest)
- To serve
- Whipped cream
- Agave syrup
- mint
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough (you may not need to use all the water). Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" loose-based flan tin about 3cm|1.25" deep.
3.
Roll out the dough on a floured surface and line the tin. Prick the base with a fork, then line the pastry case with baking paper and fill with baking beans or uncooked rice.
4.
Bake for 20 minutes. Remove the paper and beans and bake for a further 3 minutes.
5.
For the filling: put the carrots in a pan and cover with water. Bring to a boil and simmer for 8-10 minutes until very soft. Drain well.
6.
Put the carrots into a food processor and blend until smooth. Add the cheese and pulse to combine, scraping the sides occasionally. Add the egg and orange zest and pulse a few times to mix.
7.
Pour into the pastry case and bake for about 20 minutes.
8.
Serve warm cut into slices with a spoonful of whipped cream, a drizzle of agave syrup and decorate with mint leaves
