So I’m not entirely sure what happened to the last month, but it is time for the Sweet Adventures Blog Hop again. This month it is hosted by the Kitchen Crusader, with the theme “Sweet as Pie”. Huzzah! How appropriate given the amount of pies I’ve been baking of late (which may or may not be proportionate to the amount of uni work I’ve had to do…)
Now, straight away I’ll put it out there that my pie does not have a pastry top. I realise this is less than desirable according to the blog hop definition of a pie, but I’m pretty certain that you could not describe this as anything other than a pie, so I’m going with it.
Taro is a pretty unusual ingredient for a sweet pie, but having recently acquired some from my friends at The Food Forest, a fantastic permaculture property near Adelaide. In case you missed my earlier post, I have declared this week to be taro week – where I am sharing my adventures learning to use this starchy tuber. To learn a little bit more about taro, click the link to my other post: Taro week – adventures with a tuber.
This pie is dairy-free, but does contain eggs. I tried to make a vegan variation using chia, but the consistency was just not right. The egg version is beautifully light and fluffy though, and reminds me a little bit of a custard tart. It might be the cinnamon and nutmeg too. The flavour isn’t terribly strong, so really lends itself to the addition of other flavours – I went with a berry compote (as I’m still trying to make my way through the glut of berries in the freezer).
My family was a little bit reluctant to eat a sweet pie made with vegetables, but agreed that it was tasty once they tried it. Win. (I might ignore the fact that they still go for the orange and wattleseed muffins over the taro pie. The muffins must just be heaps awesome.)
This recipe is based on one from filipino desserts. I turned it dairy-free, and scaled some of the ingredients down to suit the amount of taro I had.
Taro pie with berry compote
As I was testing out a vegan pie too, this recipe made one 9-inch pie plus a smaller single-serve one. To make one 9-inch pie, use two thirds of what the recipe states.
Short crust pastry:
170g margarine (dairy free) – I used lite nuttelex (but nuttelex is a bit sus, so if you decide butter is more ethical, go with that)
340g plain flour (or mixed with wholemeal)
pinch of salt
Rub the margarine into the flour, add salt and enough just cold water to bind into a dough. Roll into ball and leave to rest in fridge for 20mins.
1 1/4 cup taro, boiled and mashed using a food processor (1 1/4 cup once mashed)
scant 1/2 cup brown sugar
1 1/4 cup soy milk
1/2 tsp cinnamon
1 tsp powdered ginger
1 tsp salt
1/8 tsp nutmeg
1/2 tsp vanilla essence
Berry compote: (scale up if you need more)
1 cup mixed berries
2 tablespoons sugar
1 teaspoon corn flour
Preheat oven to 180C. Roll out pastry to around 5mm thick, and line a greased pie dish/tin with the pastry.
Your taro will be cooked and mashed in a food processor by this stage. The taro should be soft in the centre when cooked well.
Combine all pie filling ingredients in a bowl and whisk well. The mixture may look a bit purple. That’s okay! Taro naturally has a slightly purple tinge to it. Pour mixture into the pastry-lined tin, then bake on high for around an hour. The top should be nicely browned, and the pie cooked through (not soft in the centre). Allow to cool before removing from tin.
To make the berry compote, heat ingredients in a saucepan over medium heat, stirring occasionally. When it reaches the boil, reduce heat and simmer for a few minutes before removing from heat.
Serve pie warmed topped with berry compote. It would also taste pretty rad with ice cream. Do it.
This post is part of the Sweet Adventures Blog Hop. To see the other participating blogs, check out this link.