KBB #5 Banoffee Pies

Hi! KBB memasuki tantangan yang ke-5 di Mei-June ini, dan aku menggantikan Restianni untuk menjadi Host berdua dengan Santi. Tantangan kali ini adalah pastry, khususnya Pie. Aku sebetulnya kurang suka dengan pie, tapi melihat resep tantangan kelima ini, ada irisan pisang, karamel dan krim. Hmmm, sepertinya enak ya. Makanya aku semangat bikinnya dan karena ini pertama kali bikin pie, jadi penasaran juga. Ternyata pengalaman pertama ini, adonan yang kubuat ga langsung sukses. Aku ga memakai food processor untuk mencampur dan mengaduk bahan, tetapi menggunakan pisau pastry (pastry blender). Dan ternyata agak susah menyampur dengan pastry blender, akhirnya aku pakai jari-jari tangan dan lebih ok:p

Adonan yang semula mawur, aku akalin dengan ditambah air lagi. Akhirnya adonan bisa digiling dan dicetak. Dan hasilnya pie dapat dipotong dengan mudah, tetapi soal kerenyahan pasti belum sempurna/pas, karena adonan lebih banyak kena campur tangan berkali-kali. Btw, rasanya bener-bener enaaakk, lekker deh.. yummy!! Aku bisa bikin lagi nih bulan depan, dan saat itu, adonan pie harus sempurna:)

Untuk filling, aku kurangi brown sugar menjadi 20 gr. Juga whipped cream (unsweetened) aku pakai 250 ml, dan ditambah dengan pasta Coffenoir untuk menetralkan rasa manis dari karamel. Dan untuk sentuhan akhir, aku tidak pakai chocolate curls, tetapi aku taburi sedikit cocoa powder, karena pie karamel ini sudah manis. Klik disini untuk foto proses pembuatan.

Banoffee Pies

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

Pastry

300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

Filling

75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.