‘this crust is perfect for a Banana Cream Pie and I eliminate butter, oil and dairy products for this pastry. The result is crispy and light and you can roll it out to a very thin pastry. It is easy to work with and I demonstrated it on tv this week. The secret always is not to over knead the pastry. This one certainly does not need it and to leave it in the fridge for an hour before using. Try to use on the same day.’
You will need:
500g plain flour
250g very ripe or over ripe bananas (it does not work with firm bananas)
1/2 teaspoon salt
1 tablespoon apple organic vinegar
3 tablespoons stevia
vanilla (optional and only if you are making a sweet pastry)
grated zest of half a lemon
juice of half a lemon
Start by sifting the flour twice into a large bowl. This produces a lighter pastry. Peel the bananas and drizzle the lemon juice. Mix. Add the bananas to the flour mix.
Use the tips of your fingers to rub in the bananas into the flour, just as you would with butter. Work quickly and lightly rubbing in small amounts of the banana.
Add the beaten egg, vanilla, lemon zest, stevia and mix with the knife. Bring the pastry together using your hands. If the pastry is still dry, add cold water, one tablespoon at a time.
I did not need to add water in mine but it depends on weather and humidity levels.
Wrap the pastry in baking paper and allow to rest in the fridge for an hour.
To roll out the pastry, dredge your working surface lightly with flour. Rub your rolling pin with your floured hands. Place the pastry on the work top. Work gently and firmly. You can roll out to have a very thin curst.
Heat the oven to 180C. Use a brush dipped in olive oil to coat your tart dish.
Roll your pastry loosely around your rolling pin. Drop it into the prepared tart dish. Tap it gently with your fingertips into the dish. If you have time allow the pastry to rest in the dish for 5 to 10 minutes in the freezer.
Pierce the pastry all over with a fork if you are baking blind. No need to use beans or weights.
Cook in a preheated oven for 15 minutes.
When you take it out of the oven and while it is still warm, use a rolling pin to apply pressure on the edge of the tart dish to trim the pastry.
Allow to cool. Remove from the dish and place on an oven proof dish covered with greaseproof paper. Return to a hot oven preheated to 200C for 5 – 10 minutes if you are looking for a crisp pastry.
Allow to cool before adding the filling.
For my filling this week I used:
600ml coconut milk
2 ripe bananas
100g coconut sugar
1 vanilla pod
Separately, 80 g cornflour mixed in 100ml water
And fruit to decorate and I used physalis
Mix together the coconut milk, bananas, coconut sugar and vanilla and use a hand blender to bring to a smooth consistency. Gently heat the mixture and bring to a gentle boil stirring with a wooden spoon. Before it reaches boiling point, add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the filling into the crust.
Decorate with fruit of your choice before it cools down completely so that the fruit will set in the tart.