【Tomato Recipe】French Caramel Banana Pie - Feel the taste of autumn

Overview

In Xi'an, Tomato editor feels that there is no autumn. It feels like it directly transitions from summer to a season of sometimes cold and sometimes hot. At this time, you can experience all four seasons in just a few days. Yes, Xi'an is the city where you can have as many degrees as you want. Hehe, Xi'an these days has made me feel the coldness of winter, and it's just a snowflake. How can we not add heat in such weather? Are you tempted by the sweet caramelized bananas, the rich aroma of cheese, and the crispy pie crust?

Tags

• baking
• paita
• french cuisine
• almond flour
• banana
• butter
• cream cheese
• high gluten flour
• low gluten flour
• rum
• unsalted butter
• vanilla seeds
• whole egg liquid
• fine sugar
• salt

Ingredients

Steps

1. 1 Make pie crust: Mix butter, salt, caster sugar, and vanilla seeds, and beat with an electric whisk until pale in color

   

2. 2 Add the egg mixture in portions and mix evenly, adding the next portion after each addition

   

3. 3 Mix all the flour and sift into the mixture

   

4. 4 After mixing well with a spatula, gently shape it into a ball with your hands, wrap it in plastic wrap, flatten it a little, and refrigerate it for 1 hour

   

5. 5 Make Almond Kremlin: Beat butter, salt, and granulated sugar until pale in color, then add egg mixture in portions and mix well

   

6. 6 Then sift in the almond flour and use a spatula to press and mix until it becomes completely uniform and becomes a paste. The almond kreme is now ready. Set aside

   

7. 7 Make cheese filling: mix softened cream cheese and sugar evenly, then add whole eggs and mix well

   

8. 8 Then add low-gluten flour and mix well

   

9. 9 Finally, add fresh cream and stir evenly, so that the cheese filling is ready, set aside

   

10. 10 Take the refrigerated pie crust out of the refrigerator, spread flour on the top and bottom of the chopping board, and carefully roll the pie crust into the shape you need. The rolled pie crust will be softer at this time. Pick up the chopping board together and put it in the refrigerator for another 5 minutes, then take it out

    

11. 11 Remove the pie crust from the chopping board, dust the top and bottom of the chopping board again, and then place the pie crust back on the chopping board to warm for a while. Then spread it on the tart mold, use a rolling pin to roll out the excess pie crust, and then use a fork to prick the tart crust

    

12. 12 Place baking paper on the tart shell, then put a heavy object on it, preheat the oven to 170 degrees, bake for 15 minutes, take it out, remove the baking paper and heavy object, let cool slightly, and set aside

    

13. 13 Caramelized Bananas: Add caster sugar to a pan over medium heat. When the sugar turns into caramel color, add the butter and reduce the heat to low

    

14. 14 Immediately add the cut bananas and roll them inside, then add the rum, and turn off the heat after the alcohol evaporates (you don’t need to cook them, because they will be roasted for a while, and the bananas will be covered with caramel)

    

15. 15 Use a spoon to spread a thin layer of Almond Kreme on the bottom of the cooled pie crust

    

16. 16 Drain into bananas

    

17. 17 Pour the cheese filling into the gap, put it in a preheated 170-degree oven, put it on the middle layer, turn the heat up and down, and bake for 40 minutes

    

18. 18 Let cool or refrigerate before eating