Mini Carrot-Cardamom Pies

• 6 whole green cardamom pods
• 2 tablespoons unsalted butter
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 teaspoon finely grated peeled fresh ginger
• 12 ounces carrots, peeled and cut into 1/4-inch pieces (2 1/2 to 3 cups)
• 1 cup sugar
• 1/8 teaspoon coarse salt
• 4 large eggs, lightly beaten
• 1/2 cup finely ground gingersnap cookies
• 1 disk Marthas Perfect Pate Brisee (page 647)
• Freshly whipped cream, for serving
• Ground cardamom, for dusting

1. Make the filling: Crush the cardamom pods with the flat side of a chefs knife just to split.
2. Melt 1 tablespoon butter in a small saucepan over medium heat; add the crushed cardamom.
3. Cook until fragrant, about 3 minutes.
4. Add the milk, cream, and ginger; bring to a simmer.
5. Reduce heat to medium-low; cook 15 minutes.
6. Remove from heat; let steep 30 minutes.
7. Melt the remaining tablespoon butter in a large saute pan over medium heat.
8. Add the carrots; cook, stirring occasionally, 2 minutes.
9. Stir in the sugar and salt.
10. Cover the pan; cook until the carrots are tender, about 8 minutes.
11. Pour the steeped milk through a sieve into the pan with the carrots; discard the solids.
12. Remove from heat; let cool slightly, about 5 minutes.
13. Process the carrot mixture in a food processor until completely smooth; transfer to a bowl.
14. Temper the beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until the eggs are warm to the touch.
15. Pour the warmed egg mixture into the remaining carrot mixture; whisk until thoroughly combined.
16. Let cool.
17. Make the pies: Preheat the oven to 375F.
18. Lightly sprinkle the ground gingersnaps on a work surface to form a large circle about 18 inches in diameter.
19. On the crumbs, roll out the pate brisee to 1/8 inch thick, turning occasionally to coat both sides.
20. Cut out 8 5-inch rounds from the dough.
21. Press the rounds into 8 4-inch pie plates; trim excess.
22. With a fork, crimp the edges, and then prick the bottom of the dough all over.
23. Refrigerate 30 minutes.
24. Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans.
25. Bake until golden brown, about 30 minutes.
26. Transfer to a wire rack.
27. Remove the pie weights and parchment.
28. Let the shells cool completely.
29. Divide the filling among the shells.
30. Bake until a cake tester comes out clean, 30 to 35 minutes.
31. Serve the pies warm with whipped cream dusted with ground cardamom.

green cardamom pods, unsalted butter, milk, heavy cream, ginger, carrots, sugar, coarse salt, eggs, ground gingersnap cookies, brisee, freshly whipped cream, ground cardamom

Taken from www.epicurious.com/recipes/food/views/mini-carrot-cardamom-pies-393010 (may not work)