This evening’s quite exciting for me. I have a date with two guys no less. Tall, slim and smart- The Boy better watch out! Just pulling you. I’m heading out for dinner with my two cousins. Their birthdays are coming up and I won’t be here so we thought we’d better have a dinner to celebrate.
And just when I thought I had the better of evening plans, The Boy tells me he’s off to watch Shutter Island. BLAH. I think he secretly know I’m itching to watch it but am too much of a wuss to without him.
I am a bit of a scaredy cat. But not today. Today I tried to make banana cream pie. That immediately makes me a brave soul since the the very word ‘pie’ instills some shaky fear into the baker in me. It really shouldn’t. Regular gluten pastry is a breeze to make, the rolling out may be slightly trying in 32 degree C weather, but nothing enough leave you an exasperated mess.
But gluten-free pastry making is a whole new other game plan. It’s lotsa work and personally, I find that the results are usually not worth to effort I put in. Bland, too hard, too ‘chewy’, too oily…it just isn’t the scrummy, buttery and flaky masterpiece. I HATE PIE.
I know I’ve had 60 percent success with this plum galette once but it really lacks all that is pie beauty. So I tried again. Craving banana and custard, I opted for a banana cream pie variation without the usual whipped topping since I didn’t have cream on hand. So pie crust filled with dark chocolate, sliced bananas and pastry custard was the order of the day!
The sides of the crust were yummy and crisp but the bottom just wouldn’t listen! It was pleasant but short on the BAM! YUM! factor. The chocolate, bananas and custard were superb friends though, lifting the mediocre crust to delicious heights. But yeah, I guess this Sugar High Friday challenge: Personal Feats of Dessert hosted by Jasper of Vampituity wasn’t too much of a uber success. But hey, I tried! So, anyone with a killer gluten-free pie crust recipe?
Oh, and after all the fuss, I realize The Boy is watching Shutter (the Thai scary flick) and not the brain-puzzling Shutter Island.
Pie crust: I used the same recipe I used here, hoping to give it a second try. I made half the recipe and got 3 pie shells baked in jumbo muffin tins.
Pastry Cream (taken from The Cook’s Book)
250ml whole milk
40g sugar (increase to 60g if you prefer a sweeter cream)
1 vanilla pod (I use 1 tsp vanilla paste)
3 egg yolks
1 tbsp milk, at room temperature
1) Place the milk in a medium saucepan and slowly bring to a boil. Whisk it constantly, to prevent the sides from burning
2) In a medium bowl, whisk the egg yolks and sugar together until pale and thick. Add in the cornflour and whisk to thoroughly blend.
3) Once milk begins to boil, remove from heat and in a slow steady stream, add it to the egg mixture, whisking as you pour it in. Then, strain back into the saucepan, adding the vanilla.
4) With the saucepan over medium heat, whisk the egg mixture as it heats. It will begin to thicken quite quickly. At this point, ensure that you whisk the pastry cream really well. When you see the first signs of bubbling through the pastry cream, remove from heat and immediately pour it into bowl and place a sheet of plastic wrap over it, touching the surface. Let cool in the fridge until ready to use.
5) When ready to use, remove from fridge, whisking to smoothen the cream and adding 1 tbsp of milk to make it less ‘tough’
To assemble tart:
1) Melt 60g of dark chocolate (70%) and paint the insides of the pie shells. Allow to briefly set (10 minutes)
2) For every 3 pie shells, slice 1 medium banana thinly. Place 3 banana slices on the chocolate bottom, topping it with 2-3 tbsp of custard. Top with another 3 banana slices and some chocolate chips.
3) If desired, add a glaze over the bananas to prevent browning. You can use a watered down apricot jam.