Banana Cream Pie

  • 20 portions

Instructions

Method (Sweet Pastry)
  1. Place the sifted flour, icing sugar and butter into a food processor. 
  2. Process until it is like fine breadcrumbs. 
  3. Turn out into a bowl and add the egg, gently mix until it forms a dough. 
  4. Allow to rest for 1 hour. 
  5. Roll out and line the 26cm x 3cm tart moulds (x2) 
  6. Blind Bake at 180°c for 25-30mins until the bottom is cooked through. 
  7. Allow to cool. 
 
Method (Ganache)
  1. Heat cream in saucepan. Remove from heat and stir in the 50g NESTLÉ Docello® Carriba. 
  2. Allow to cool. 
 
Method (Filling)
  1. Prepare the Vanilla Mousse as per pack instructions using NESTLÉ Docello® Vanilla Mousse Mix, milk and vanilla essence. 
  2. Fold mashed banana through Mousse Mix. 
 
Assemble
  1. Spread the bottom of the tart with ganache. 
  2. Evenly spread the mashed banana over the base of the tart. 
  3. Pour mousse mix on top and round off with a pallet knife. 
  4. Decorate with sliced banana. 
  5. Cool and set in the fridge. 
  6. Slice and serve. 
 
Serving Suggestion:
Alternatively, caramelise sliced banana and decorate.
 

Recipe Details

Sweet Pastry

Qty

Unit

Ingredient

Preparation

400gFlour 
170gIcing Sugar 
200gButter 
2 Eggs 

 

Ganache

Qty

Unit

Ingredient

Preparation

500gCream 
50gNESTLÉ Docello® Carriba (milk compound chocolate) 

 

Filling

Qty

Unit

Ingredient

Preparation

250gNESTLÉ Docello® Vanilla Mousse Mix  
500mLMilk, Full Cream 
2gVanilla Esscence 
4 Large Ripe Bananas2 Mashed, 2 Sliced