Banoffee Custard Pie by Natalie Paull
This recipe is found in Natalie Paulls - Beatrix Bakes - on pages 79 - 81. I suggest reading the method at least once through, if not twice. This helps to understand the steps and what you can and can't (and shouldn't) multitask while baking this pie. The reaction you will see when someone takes the first bite of the crispy pastry, tangy banana, caramel custard and velvety cream, is well worth the effort.
Side Notes
Cost of non-staples: $12
Serves: 12
Ingredients
1 x batch Sweet butter crust (Beatrix Bakes)
1 egg white, lightly beaten
FILLING
500 ml pouring (pure) cream
1 tsp vanilla paste
150 g caster sugar
30 ml water
3 g sea salt flakes
4 egg yolks
TOPPING
3 small bananas
1 passionfruit, pulped
200 ml cream
1/2 tsp vanilla paste
100 g crème fraiche
100 g milk chocolate, from the fridge
My Pantry Staples
eggs
vanilla paste
caster sugar
sea salt flakes
The Method
Preheat oven to 120°C. Place your blind baked pastry on a baking sheet / pan and use any leftover pastry to fill in any gaps or cracks.
To make the filling, heat the cream and vanilla in a small saucepan over medium heat. Heat until lightly simmering or just over. You want the cream to be hot when you combine with the caramel so try to do step 2 & 3 together.
In another saucepan, bring the sugar and water to a fast boil, stirring until the sugar is dissolved. Continue boiling, without stirring, until the caramel is medium brown. Remove from the heat and allow the caramel to continue to brown in the saucepan.
Once the caramel reaches your desired color and aroma, carefully pour half the cream into the caramel while whisking. Add the remaining cream. Whisk in the sea salt.
Put the egg yolks in a heatproof bowl and pour in half the cream caramel while whisking. Whisk in the remaining cream caramel. Pour mixture through a sieve and into a measuring jug.
Back to the pastry. Brush the blind baked pastry with the egg white. Put in the oven for 5 minutes. This will allow the egg white to seal the pastry base. Preferably while still in the oven, by sliding out the rack, pour the custard mixture into the base.
Bake: Natalie's recipe calls for 25 - 30 minutes bake time, until the custard has a reasonably firm, eggy wobble. To reach this point I had to bake mine for closer to 40 - 45 minutes. Refrigerate the tart for at least 2 hours.
Slice and dice the bananas to your desired bite size. Gently fold in the passionfruit pulp.
Whip the cream and vanilla into soft peaks. Lightly whisk in the crème fraiche. (I also whisked in 1 - 2 tbsp icing sugar)
Spread the bananas on the tart. Then dollop the cream on top and cover the banana pieces. Break up the refrigerated chocolate in a pestle & mortal or with our hands, and scatter over the top. Refrigerate for another 1 - 2 hours (or longer) to allow the pie to set so that it holds its shape when you cut out slices.
