Caramel-banana pie
12 servings
90 minutes
Caramel-banana pie is a true embodiment of Australian cuisine, where simplicity meets incredible flavor. Its base is a crumbly dough with a light sweetness, complemented by a thin layer of chocolate that adds depth to the taste. The delicate mascarpone and cream blend harmoniously with boiled condensed milk, creating a velvety texture. Caramelized bananas add sweetness and softness, making the dessert particularly appetizing. This pie is perfect for cozy evenings or festive tea parties, enchanting with its rich flavor and aesthetic presentation.
1
Sift the flour into a large deep bowl. Grate cold butter on a coarse grater on top, add powdered sugar and rub into crumbs, then add egg yolks, knead the dough, and form it into a ball. Wrap the ball in film and refrigerate for at least 2 hours.
- Wheat flour: 350 g
- Butter: 250 g
- Icing sugar: 100 g
- Egg yolk: 3 pieces
2
Roll out the dough quite thin and place it in a pre-greased and floured baking dish so that the edges hang over. Bake at 200 degrees for 25-30 minutes until the dough turns golden. Let it cool, then trim the edges. Melt chocolate with butter in the microwave and spread a thin layer of chocolate inside the dough.
- Butter: 250 g
3
Mix cream and mascarpone in a bowl, add boiled condensed milk. Stir, but not thoroughly, so that both the mascarpone and condensed milk structures are visible. Place the cream in a pastry mold. Put it in the refrigerator.
- Double cream 40% fat: 250 ml
- Mascarpone cheese: 250 g
- Dulce de leche (boiled condensed milk): 400 g
4
Meanwhile, slice the bananas into rounds and fry them in a small amount of butter until golden brown. Let them cool slightly and place them on top of the cream.
- Bananas: 2 pieces
- Butter: 250 g
5
Pour all over with chocolate sauce.
