Ingredients
60g almond meal
60g plain flour
60g caster sugar
40g raw sugar
2g sea salt
60g butter soft
50g butter melted
2 large ripe cavendish bananas cut in to slices and brushed with Verjuice to avoid browning
150g whipped cream with 1 tspn vanilla bean paste in it
150g crème fraiche
to serve dark chocolate grated
60g almond meal
60g plain flour
60g caster sugar
40g raw sugar
2g sea salt
60g butter soft
50g butter melted
2 large ripe cavendish bananas cut in to slices and brushed with Verjuice to avoid browning
150g whipped cream with 1 tspn vanilla bean paste in it
150g crème fraiche
to serve dark chocolate grated
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Methods
1
Preheat the oven to 175C, and line an oven tray with parchment paper.
2
In a large bowl combine the almond meal, plain flour, caster sugar, raw sugar and sea salt, rub in the butter until the mix resembles fine crumbs.
3
Spread evenly onto the prepared tray and bake in the oven for 15 minutes or until golden (stir after 8 minutes to ensure even cooking.) Remove from the oven and cool.
4
Grease and line (base only) a 30cm rectangular tin (fluted or not).
5
In a blender, place the crumb and pulse until fine. Then add the melted butter and pulse together.
6
Pour base mix into the prepared pan and press evenly across the base, set in the fridge.
7
Once set, top with an even spread of Chocolate and Vino Cotto Caramel, then layer with slices of banana.
8
Finish with the whipped cream and crème fraiche by piping or dolloping on top. Top with grated dark chocolate, return to the fridge for 1 hour to set.
9
When ready to serve, remove from the mould, slice 3cm thick rectangular slices of pie and serve.
1
Preheat the oven to 175C, and line an oven tray with parchment paper.
2
In a large bowl combine the almond meal, plain flour, caster sugar, raw sugar and sea salt, rub in the butter until the mix resembles fine crumbs.
3
Spread evenly onto the prepared tray and bake in the oven for 15 minutes or until golden (stir after 8 minutes to ensure even cooking.) Remove from the oven and cool.
4
Grease and line (base only) a 30cm rectangular tin (fluted or not).
5
In a blender, place the crumb and pulse until fine. Then add the melted butter and pulse together.
6
Pour base mix into the prepared pan and press evenly across the base, set in the fridge.
7
Once set, top with an even spread of Chocolate and Vino Cotto Caramel, then layer with slices of banana.
8
Finish with the whipped cream and crème fraiche by piping or dolloping on top. Top with grated dark chocolate, return to the fridge for 1 hour to set.
9
When ready to serve, remove from the mould, slice 3cm thick rectangular slices of pie and serve.
