Tamarind Almond Cream Pie

I can't believe it has been a month since I have posted! I suppose COVID-19 has us all thrown off our schedules. I am currently understanding the struggle of starting of a new business during the beginnings of what seems to be an economic recession. The silver lining though is that since my husband has been working from home, I have started recipe testing more! He gives me good feedback, and it is always fun having someone eager to eat your bakes right away.

This week I decided to experiment with pie recipes. I wanted to utilize ingredients I have in my pantry to make something delicious but not too sweet. (One of the downfalls from an extended self isolation period is the accelerated weight gain.) After taking a look through our kitchen cabinets, I found a slew of neglected Indian spices. I thought to myself, what type of sweet Indian pie can I bake? A mango pie seemed too obvious. A cardamom custard pie peaked my interest. But, finally I settled on the idea of incorporating tamarind into an egg custard filling with a nutty and lean yet rich almond flour crust.

I was happy with the results. I will state though that I indulge in citrus flavors more than sugary sweets. So, if you do not enjoy lemon tarts or citrus flavors in general, this recipe is probably not for you.

Recipe Ingredients:

For the pie crust

  • 2 cups almond flour

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp nutmeg

  • 1/2 tsp cardamom

  • 1/2 tsp cinnamon

  • 1 tablespoon brown sugar

  • 3 tablespoons extra virgin olive oil (or coconut oil)

  • 1 tablespoon rose water (or water)

For pie filling

  • 1/4 cup of orange juice

  • 1/3 cup of tamarind concentrate

  • 4 large egg yolks

  • 1 can of sweetened condensed milk

  • 1 tablespoon brown sugar

For pie cream topping:

  • 1 cup heavy cream

  • 2 tablespoons powdered sugar

Recipe Instructions:

For the pie crust

  • Preheat your oven to 350 F.

  • In a food processor, pulse together almond flour, sugar, baking soda, salt, nutmeg, cardamom, and cinnamon. Pulse any lumps apart.

  • Add oil and rose water to your mix and pulse until a dough forms.

  • Turn dough onto an oiled 9-inch tart pan or pie plate. Flatten the dough using a spatula and spread it towards the edges of the pan. Using your fingertips, continue pressing the dough all the way up the sides of the pan. Make sure the dough is pressed evenly.

  • Bake the pie crust for 10 minutes until the crust is a light golden brown.

  • Remove the pie crust from the oven and let it cool to room temperature before filling.

For pie filling

  • In a mixing bowl, whisk egg yolks and sugar for about 5 minutes. Whisk in condensed milk, tamarind, and orange juice until combined on low speed.

  • Pour pie filling mixture onto cooled crust and bake for 15 to 20 minutes.

  • Transfer to a wire rack to cool to room temperature and then refrigerate until chilled.

For pie cream topping:

  • Beat together heavy cream and powdered sugar for about 3 to 5 minutes until thick and fluffy.

  • Add a dollop of this cream topping on a slice of pie before serving!

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