Method

• 1.
  Begin this recipe 4 hours ahead.
• 2.
  Place the biscuits in a food processor and whiz to fine crumbs. Melt 90g butter, then add to crumbs and pulse to combine. Press mixture into the base and sides of a 22cm loose-bottomed tart pan, then chill.
• 3.
  Preheat oven to 200°C. Place carrot on a baking paper-lined baking tray with vanilla pod and seeds, and remaining 50g butter, and toss to combine. Roast for 1 hour or until tender. Place hot carrot mixture in a food processor and whiz until finely chopped. Add chocolate and whiz until melted and combined. Add ground ginger, egg and egg yolk, brown sugar and sour cream, and whiz until very smooth.

• 4.
  Meanwhile, reduce oven to 180°C. Place the tart pan on a baking tray and bake for 10 minutes or until light golden.
• 5.
  Reduce oven to 160°C. Pour carrot mixture into pie shell and bake for 1 hour 15 minutes or until just set. Cool to room temperature. Chill for 3 hours or until cold.
• 6.
  For the ginger ice cream, fold crystallised ginger through ice cream. Place in a 1.5L container. Freeze for 4 hours or until frozen. Serve carrot pie with ginger ice cream.