-SUGAR DOUGH-
1/2 lb Butter, softened 1 Egg
3/4 c Sugar 2 1/2 c Flour
———————WHITE CHOCOLATE PASTRY CREAM———————
3 Egg yolks 1 tb Unsalted butter
2 tb Sugar 1 ts Vanilla extract
1/4 c Cornstarch 1 1/2 oz White chocolate, melted
1 c Milk
———————WHITE CHOCOLATE BANANA CREAM———————
1 Recipe White Choc. Pastry 1 tb White creme de cocoa
-Cream 1 tb Lemon juice, freshly
1 c Cream, whipped -squeezed
1 tb Banana liqueur 4 Bananas, peeled & sliced
TOPPING
1 tb Dutch cocoa powder 1 Small banana, sliced
2 oz White chocolate, grated
To make the dough: Place softened butter and sugar in small bowl of
mixer. Blend without creaming. Beat in egg. Add flour and mix to
incorporate completely. Remove dough from bowl, wrap in plastic wrap
and refrigerate 2 hours. Roll dough out on lightly floured board to
a 1/4 inch thhickness. Line a deep, 10-inch tart pan with dough,
fluting edges. Place pan in refrigerator for 30 minutes. Turn oven
on to preheat to 350F. Place tart pan in oven and bake 12 to 16
minutes. Edges of dough should be lightly browned. Remove from oven
and place on rack to cool.
To make the White Chocolate Pastry Cream: In mixing bowl, whisk egg
yolks and sugar until pale yellow. Whisk in cornstarch. Place milk
in heavy saucepan over medium-high heat and bring to the boiling
point, but do not boil. Remove from ehat.
Slowly pour 1/2 cup hot milk into egg yolks, stirring briskly to
blend. Pour egg mixture back into saucepan, stirring vigorously to
dispel lumps. Return to heat and stir to desired thickness, but do
not allow to boil.
Remove pastry cream from heat and stir in butter and vanilla.
Transfer pastry cream to a bowl and cover with plastic wrap. Allow
to cool slightly before stirring in melted white chocolate. Cool,
cover and refrigerate briefly.
To make the White Chocolate Banana Cream Filling: In large bowl,
combine White Chocolate Pastry Cream and whipped cream. Add liqeuers
and stir gently to blend. Set aside. Squeeze lemon juice into
medium-size bowl. Peel bananas and slice into bowl. Toss bananas in
lemon juice to prevent discoloration. Fold bananas into whipped
cream mixture. Refrigerate until ready to serve.
Pour filling into sugar dough shell in tart pan just before serving so
crust does not become soggy. Lightly dust top with Dutch coca powder,
sprinkle with grated white chocolate and top withh banana slices.
Makes 1 large pie.
Yields
1 pie