Carrot Pie

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Walnut Carrot Cream

• Peel and wash carrots. Grate carrots and and press in paper towels to remove excess moisture. In the food processor, turn walnut into meal. Add butter, sugar, flour and the egg. Mix until smooth, and add grated carrots. If the filling is too soft, refrigerate before piping.

Baking

• Blind bake tart shell for 20 minutes at 350ºF/180ºC. Add walnut carrot cream, and tuck in with one-third of the pineapple cubes. Bake for an additional 30 minutes. Let cool completely.
  

Cream Cheese Chantilly

• Heat up heavy cream and vanilla, and pour hot liquid in white chocolate. Mix using an immersion blender. Refrigerate mixture overnight. To finish the cream cheese chantilly: In the stand mixer fitted with the whisk attachment, beat cream cheese until lumps free and smooth. Add the vanilla mixture, and mix on low speed until it comes together. Increase mixer speed and beat to medium-firm peaks. Use immediately.

Cooked Carrot

• Cover peeled baby carrots with carrot juice. Cook for 25 minutes or until fork tender. Drain and save carrot juice for the marmalade. In the food processor, turn cooked carrot into small pieces. Let cool and reserve for the final marmalade.
  

Carrot Jelly/Marmalade

• For the jelly, combine sugar with agar-agar, and set aside. Reduce carrot juice to a cup/250g on medium heat. It should take an hour. Whisk in sugar-agar mixture, and cook for 2 minutes. Cool and refrigerate to set, or place the mixture on ice bath. Once completely set, smooth carrot jelly out with your immersion blender. Take out 3oz/100g jelly and combine with 5oz/150g cooked carrot pieces; keep refrigerated. Save remaining jelly for garnishing.
  

Montage

• Cut pineapple into dice. In a hot frying pan, sautée pineapple with brown sugar for a couple of minutes. Flambé with rum – let cook on low heat until caramelization; cool. Spread carrot marmalade on the pie, and top with cream cheese chantilly using the St. Honoré pipping tip. Garnish with carrot jelly and flambéed pineapples. Decorate with mint leaves if desired. Enjoy!
  
• The carrot pie can be kept 48 hours in the refrigerator or for up to 3 months in the freezer; wrapped.

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