Banana & White Chocolate Cream Pie
By: cully_c
Published: Wednesday, June 23, 2010 - 6:18am

Ingredients




150 grams (5oz) plain flour
Pinch of salt

65 grams (21/2oz) cold, unsalted butter, diced
25 grams (1oz) sugar
1 large egg, beaten
250 grams tub mascarpone
200 grams (7oz) bar good quality white chocolate
284 ml carton double cream
3 bananas

Preparation

1 Sift the flour and salt into a food processor. 2 Add butter and whiz until the mixture resembles fine breadcrumbs. 3 Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. 4 Shape pastry into a disc, wrap in clingfilm and chill for 30min. 5 Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. 6 Prick all over. 7 Chill until firm. 8 Preheat the oven to 190°C (170ºC fan) mark 5. 9 Bake for 12-15min until the pastry has set and the pastry is dry and slightly sandy to the touch. 10 Cool in the tin on a wire rack. 11 Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. 12 Remove bowl from pan and set aside to cool completely. 13 Meanwhile, lightly whip the cream. 14 Fold chocolate into the cream. 15 Spoon the filling into the pastry case and chill. 16 To serve, top with bananas

About


This recipe is great for summer pudding.  Heavy enough to give your eaters a taste of the luxurious but light enough that they don't feel over full.
Try changing the fruit on the top - Raspberries also work amazingly - they were the first topping I tried on this base combination!