This is my first Challenge “KBB” aka Indonesian baking club hosted by Vin and Santi, I’m not exactly a fan of pâte sucré but, a challenge is a challenge 🙂 . So, the third day after the recipe was revealed, to be exact, at midnight Jordan time, I started to “work” on it in the kitchen, it took me around 4 hours to complete it… poor my sweet dh, he fell asleep on the couch waiting for me to finish.
My real problem making this recipe was that I don’t have a food processor (the lack of equipments seems to be my typical thing,… want to make ice cream got no ice cream maker, want to make cookies got no brown sugar… and so on).
So here we go, I had to soak my hands many times in a bowl full of ice cubes trying to keep the dough at temperature while mixing it, then I had to take out most my frozen food out of my tiny freezer, to put my roller, baking mat and Pyrex pie pan. Soooo afraid that everythings weren’t cold enough.
But when finally it’s time to taste the “PIE of the month” 😛 … I ran my knife along the pie…great no break, when I cut my first bite with a fork also was an easy cut… so I guess now I know how to make a good pie crust.
150g unsalted butter diced
5 Tbs sugar
2 egg yolks
3 Tbs cold water
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.
Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)
50g brown sugar
3 Tbs milk
300g sweetened condensed milk
2 firm bananas, 300ml cream
½ -1 cup white chocolate curls
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. Makes 4-6.