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Ингредиенты
- 6 Tbsp. unsalted butter at room temperature
- 1/4 c. sugar
- 1 sm egg beaten slightly
- 1 c. all-purpose flour
- 2/3 c. finely minced toasted almonds
- 1/8 tsp baking pwdr
- 1/8 tsp salt
- 2 Tbsp. water
- 1 tsp unflavored gelatin
- 1 c. lowfat milk
- 1 x vanilla bean split lengthwise
- 3 lrg egg yolks
- 1/3 c. sugar
- 1 Tbsp. cornstarch
- 1 3/4 c. whipping cream chilled
- 1/3 c. powdered sugar
- 3 x bananas thinly sliced
Инструкции
- Crust: Cream butter and sugar in processor till smooth. Add in flour, almonds, baking pwdr and salt and process just till combined. Gather dough into a ball, flatten into a disk and chill 1 hour in plastic wrap. (Can be made 2 days ahead. Keep chilled. Let stand briefly at roomtemperature to soften before continuing.)
- Press dough into 9" glass pie plate, trimming excess even with edge of dish.
- Crimp edge decoratively. Chill 1 hour.
- Preheat oven to 350x. Line crust with foil. Fill with dry beans or possibly pie weights. Bake 12 min. Remove beans and foil and bake till crust is set and edges are golden, about 20 min. Transfer to rack and cold.
- Filling: Pour water into small bowl. Sprinkle gelatin over. Let stand 10minutes to soften. Pour lowfat milk into medium saucepan. Scrape seed from vanillabean into lowfat milk; add in bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in medium bowl till thick. Gradually whisk in warm lowfat milk.
- Returnmixture to saucepan and cook over medium heat till mix just begins to boil and thicken, whisking constantly, about 3 min. Add in softened gelatin and stir to dissolve. Strain mix into medium bowl. Press plastic wraponto surface of pastry cream and refrigeratetill cold, about 30 min.
- Using electric mixer, beat cream and powdered sugar in a large bowl to stiffpeaks. Carefully fold 1 1/2 c whipped cream into pastry cream. Mix in bananas. Spoon mix into crust. Spoon remaining whipped cream into pastry bag with medium star tip. Pipe whipped cream over filling, coveringcompletely. Refrigeratetill set, at least 3 hrs and up to 6 hrs.
- If you use the recipe, let me know how it turns out!
- Betsy Burtis
- End -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 386 | |
| Calories from Fat 198 | 51% |
| Total Fat 22.57g | 28% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 91mg | 4% |
| Potassium 221mg | 6% |
| Total Carbs 42.16g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 24.87g | 17% |
| Protein 5.8g | 9% |
