While banana cream pies are many and aplenty, banana CARAMEL cream pies are not. And while a large banana cream pie is to be sliced and shared, my banana caramel cream pies came in mini sizes.
I have not exactly mastered the art of making caramel. Some days my caramel curdle, and the milk solids would separate away (does anyone have any insight on this???).
But fortunately, there is no need to that stress inducing scenario today. Because instead of dumping cream into burning sugar, we add chopped bananas. And don’t worry about bananas and hot hot cooking sugar. They wont separate on you.
The recipe for this is a multi steps process. First we blind bake the crust.
Then the banana custard goes into it. The banana custard gets cooked twice. Once over the stove, and once in the oven. The custard would already be fully cooked over the stove. The second oven time is just to further caramelize the custard for a deeper flavor. oh yeah.
Top it off with whipped cream, shaved chocolate and toasted almonds,
And we’re good to go!
Banana Caramel Cream Pie
Taken from Daily Delicious
Sweet Shortcrust pastry
125g …………………………. Plain flour
25g …………………………… Icing sugar
…………………………………. A pinch of salt
75g …………………………… Unsalted butter, cold but pliable
1 ………………………………. Egg yolk
1-2 tsp …………………….. Iced water
Banana caramel filling
75g …………………………… Caster sugar
25ml ………………………… Water
350g ………………………… Bananas, peeled and chopped into pieces
25g …………………………… Unsalted butter
50ml ………………………… Milk
1 1/2tbsp …………………. Cornflour (cornstarch)
150g …………………………. Whipping cream
Topping
250g …………………………. Whipping cream
30g …………………………… Caster sugar
1tbsp ………………………… Rum
1 ……………………………….. Banana
………………………………….. Sliced almond, toasted
………………………………….. Dark chocolate, shaved
Mix flour, icing sugar and salt together in a bowl, add the butter and rub until combine.
Add the egg yolk and water, mix until the dough come together.Take the dough out of the bowl and knead until smooth.
Pat into a block, warp and chill for at least 30 minutes before using.Preheat the oven to 150°C.
Roll the pastry out thinly and line 18cm-round round tart pan.
Line the pastry with aluminum foil, and blind bake for 20 minutes, then remove the foil and beans and cook until a pale golden brown, 10-15 minutes.
Increase the oven temperature to 180°C.Heat the sugar in a saucepan with 25ml water and boil over high heat until the sugar turns into a caramel. Add the banana pieces and butter, and simmering gently until the banana is soft. In a bowl beat the milk and cornflour until smooth, then take the pan out of the heat, beat the milk and cornflour mixture into the saucepan with the whipping cream.
Return to the heat, cook until boiling.Pour into the pastry case, bake for 10-15 minutes until golden.
Remove from the oven and allow to cool.Whip the cream with sugar, and rum until soft peaks formed.
Spoon the whipped cream over the top with banana slices, dark chocolate, almond and drizzle with the caramel sauce.
