Banana Cream Pie
- For the crust
Butter (for the pan)
- 150 grams
- 100 grams
- 50 grams
- 130 grams
Pastry flour (to work)
dried Legumes (for blind baking)
- For the topping
- 3 tablespoons
- 120 grams
Golden syrup (or white honey, apple juice or rice syrup)
- 200 grams
- 100 milliliters
For the dough, mix spelt flour, ground hazelnuts and sugar on a work surface. Make a well in the middle and distribute butter in small pieces over flour mixture and pour eggs in the middle. Mix all ingredients by chopping with a dough scraper or a large knife and quickly knead to a smooth dough with hands. Wrap in foil and refrigerate for about 30 minutes.
Preheat oven to 180°C (approximately 350°F). Butter pie dish or tart pan.
On a floured surface, roll out dough slightly larger than pan and place crust into pan carefully, leaving an edge. Line crust with parchment paper and pour in dried beans for blind baking. Bake for about 25 minutes until golden brown. Remove parchment paper and legumes and let cool slightly and remove from pan and let cool on a wire rack.
For the topping, peel 2 bananas and mash bananas and 1 tablespoon lemon juice with a fork. In a saucepan, heat about 100 g (approximately 4 ounces) syrup and stir in mashed bananas and remove from heat and let cool. Peel 2 bananas and cut into thin slices and place in a layer over crust and brush with 1-2 tablespoons lemon juice. Evenly spread banana syrup over sliced bananas and refrigerate for about 30 minutes.
For the filling, mix mascarpone, remaining syrup and 2 tablespoons cream until smooth. Mix remaining cream until stiff and fold into mascarpone mixture
Place whipped cream in large dabs on cake. Peel remaining banana and cut diagonally into slices and arrange decoratively with whipped cream. Brush banana slices with lemon juice if pie is not served immediately. Cut into slices and serve.