Recipe by Pikake21
From the NZ restaurant Kai in the City (a restaurant based on traditional and contemporary Maori kai combined with the best of international cuisine). With purple kumara you may need to add about 1/2 cup of milk to soften the purée. However, if you use golden kumara, which are more moist, you may not need to add any milk.
Top Review by KrabKokonas
I had been planning on giving this recipe only 3 stars because, despite following the directions to a T, the filling came out dry and cracked. Then, I read the blurb about the recipe and realised that Pikake21 mentions that you might need milk to soften the purÃ©e. I think this needs to be added to the ingredient list itself (perhaps as an option) because I used golden kumara and it was VERY dry. I ended up trying a second batch with a cup of milk and two eggs. This made a wonderful, soft custard akin to the texture of pumpkin pie. I'll definitely be making this again using those adaptations.
For the base
- 1 cup flour
- 1⁄2 cup icing sugar
- 125 g butter
- 1 egg yolk
- 2 tablespoons ice-cold water
For the filling
- 1 large egg
- 1 cup boiled kumara, plus
- 1⁄2 cup boiled kumara, pureed (remember, you may need to add about 1/2 cup of milk to soften the puree)
- 1⁄4 cup sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
Directions See How It's Made
- For the base.
- Process all the ingredients in a food processor until the pastry starts to come together.
- On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
- Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
- For the filling.
- Process all the ingredients in a food processor until well mixed.
- Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
- Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.