BANOFFEE CUSTARD PIE
“There is banoffee pie as it is – an overtly sweet and slippery union of banana and caramel. And then there is banoffee pie as it should be – where the caramel infuses a baked custard filling and is then topped with bananas. This kind of pie makes you feel like everything is going to be okay in the world.”
Makes one 24 cm pie to serve 8 to 12
A LITTLE EFFORT GREAT VALUE Keeps:
Up to 2 days, chilled Takes: If the crust has been blindly baked, then 50 minutes to make and bake. Chill for a minimum of 2 hours before finishing – overnight is great.
sweet butter crust 1 batch (see p 102), rolled into a 24 cm tart tin and blind baked to a golden brown
free-range egg white 1, lightly beaten, for brushing pastry (use the yolk for the filling)
For the filling:
cream 2 cups
vanilla paste 1 t
caster sugar 150 g
water 2 T
sea salt flakes ¼ t
free-range egg yolks 4
For the topping:
small, ripe and fragrant bananas 3
granadilla 1, pulped (or 2 t orange juice)
cream ¾ cup
vanilla paste ½ t
crème fraîche 100 g
chocolate rubble ½ x batch (milk chocolate, see page 104)
هذه القصة مأخوذة من طبعة May 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة May 2020 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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