Ingredients
- A generous 4 cups of thinly sliced carrots
- A duo of fresh eggs
- A luscious cup of evaporated milk
- A quarter of a cup densely packed with brown sugar
- A dollop of sweet honey, precisely 2 tablespoons
- A hint of salt, just half a teaspoon
- A sprinkle of ground cinnamon, half a teaspoon
- A dash of ground nutmeg, also half a teaspoon
- A pinch of ground cloves, a quarter of a teaspoon
- A touch of ground allspice, another quarter of a teaspoon
- A solitary pie crust
Step 1
Begin by bringing a large pot of water to a vigorous boil. Let the carrots cook in the bubbling water until they turn tender, which usually takes around 15 minutes. Once cooked, drain the carrots and carefully transfer them to a blender. Secure the lid and give it a few pulses before blending into a velvety puree. Prepare this mixture in batches until it reaches a very smooth consistency. Set it aside to cool down.
Step 2
Now, preheat your oven to a toasty 400 degrees F (200 degrees C).
Step 3
Grab a large bowl and whisk the eggs until they're nice and frothy. Mix in the pureed carrots, evaporated milk, brown sugar, honey, a pinch of salt, and a medley of warm spices like cinnamon, nutmeg, cloves, and allspice. Beat the mixture until it turns into a smooth, luscious blend. Take a 9-inch pie dish and gently fit the pie crust into it. Pour the delightful carrot concoction into the awaiting pie crust.
Step 4
Slide the pie into the preheated oven and let it bake until a knife inserted into the center comes out clean, typically around 40 to 45 minutes.
Extra Tips & Suggestions
- 1. Start with fresh, vibrant carrots - choose organic for maximum flavor and nutrients.
- 2. Store your carrots in a cool, dark place to retain their crispness and sweetness.
- 3. Keep your honey in a warm spot to prevent crystallization and make it easier to drizzle over your tart.
