Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
In a food processor, pulse the flour, confectioners' sugar and salt. Add the butter; pulse until the mixture resembles small peas. In a bowl, combine the heavy cream and vinegar; pour over the crumbs and pulse until moistened. On a floured surface, knead the pastry 2 or 3 times, just until it comes together. Shape into a disk, wrap in plastic and chill for 30 minutes. On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick. Fit the round into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and fold it under; crimp decoratively. Refrigerate until chilled. Preheat the oven to 400. Prick the crust with a fork, line the pastry with foil and fill with dried beans or pie weights. Bake for about 25 minutes, or until set. Remove the foil and beans. Press down any air bubbles and bake for about 8 minutes, until the pastry is golden; transfer to a rack and brush the bottom and sides with the preserves. Let cool. In a bowl, mix 1/4 cup of the milk, the egg yolks and vanilla. In a saucepan, combine the granulated sugar, flour, cornstarch, salt and nutmeg. Add the remaining 1 3/4 cups of milk and bring to a simmer, whisking constantly. Add the butter and stir over moderate heat until thick and smooth, 2 to 3 minutes. Remove from the heat and whisk about half into the egg mixture. Return the mixture to the saucepan and cook over moderately high heat, stirring constantly, until thickened, about 3 minutes. Strain through a fine sieve set over a bowl and add 2 tablespoons of the rum. Press a piece of wax paper on the custard; refrigerate until chilled. In a small glass bowl, sprinkle the gelatin over the cold water; let stand until softened. Microwave on high until melted, 15 seconds; cool. In a bowl, beat the cream with the superfine sugar, the remaining 1 tablespoon of rum and the melted gelatin until soft peaks form. Arrange the bananas in overlapping layers on the crust and pour the custard on top. Tap the pie on the counter so the custa
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration