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Pecan Pie with Cardamom Ginger Ice Cream
Indulgent pecan tarts served warm with homemade ginger and cardamom infused ice cream.
Baking
Vegetarian
Dessert
Ice Cream
Pecans
Estimated Nutrition
Calories
1795.1
kcal / serving
7180.5 kcal total
Carbs
134
g
per serving
535.8 g total
Fat
135.5
g
per serving
542.1 g total
Protein
19.6
g
per serving
78.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
55
g
Muscovado Sugar
1
drizzle
Maple Syrup
to decorate
225
g
Caster Sugar
2
tsp
Vanilla Extract
Dairy
110
g
Butter
1
piece
Egg
beaten
4
piece
Egg Yolks
170
ml
Semi-Skimmed Milk
170
ml
Full-Fat Milk
340
ml
Double Cream
GrainsCereals
4
piece
Sweet Pastry Tartlet Cases
small, deep, baked blind
NutsSeeds
65
g
Pecans
finely chopped
75
g
Pecans
left whole
1
pinch
Cinnamon
ground
1
handful
Pecan Halves
to decorate
8
piece
Cardamom Seeds
finely ground
Other
110
ml
Honey
Vegetables
1
tbsp
Stem Ginger
heaped, chopped
Method
1
Beat the caster sugar and egg yolks together in a mixing bowl until a thick yellow paste forms.
2
Simmer both types of milk in a saucepan and slowly beat into the egg mixture.
3
Stir the mixture over gentle heat until it reaches a custard consistency, then strain and chill overnight.
4
Stir in double cream, vanilla, ginger, and cardamom before churning in an ice cream maker.
5
Preheat your oven to 170°C.
6
Melt muscovado sugar and butter together, then stir in honey, chopped pecans, egg, and cinnamon.
7
Transfer the mixture into the tartlet cases and top with whole pecans.
8
Bake the tarts for 20 minutes.
9
Serve warm tarts with a scoop of ice cream and a drizzle of maple syrup.