I wish I could take this one-but I can’t. I have adjusted a recipe from my favourite American pastry chef Christina Tosi. She uses a little too much icing sugar for my liking and puts bananas in the pie. I think it’s perfect without. Enjoy
Banana pie base (makes 2-3 tart bases)
250g flour
40g cornflour
185g sugar
250g cocoa powder
5g salt
190g butter
75g melted butter
Cream banana filling
300g over ripe bananas
125g cream
95g milk
50g cornflour
¾ Tsp salt
5 egg yolks
45g sugar
4.5 gelatin sheets
7g yellow food colouring
425g cream
165g icing sugar
Sieve/mix flour, cornflour, sugar, cocoa powder, salt and 190g butter. Spread over tray. Bake @ 150C for 20-30 minutes
Blend crumb (once cold) finely and mix in remaining hot melted butter. Spread out into ring/s as thin as possible and chilli in fridge.
Blend ripe bananas, cream and milk. Add cornflour, salt, egg yolks and sugar into the blender. Make sure it’s well-blended
Cook banana mix over medium heat until thick. Then cook out for 5 minutes
Add mix back to clean blender and blend in geletin sheets and yellow food colouring until smooth. Set in fridge with cling film on top of mix to stop from skinning.
Once chilled cut up and blend mix until very smooth and slightly warm from the frication of machine.
Whip cream and icing sugar to soft peaks and fold into banana mix
Fill the tart base and fridge for at least 3 hours.
Remove from fridge and leave at room temperature for 1 hour before portioning.
Serve with vanilla ice cream and caramelized banana slices.
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