Bananas galore

On friday, I didn't have to take care of the usual two or three very ripe bananas. There were five of them, forgotten in the fruit basket.

I made a batch of ice cream and Helene's Almond Banana Tart. I couldn't find the sliced flakes I thought we had and didn't have sour cream; I replaced it with 125 gr of mascarpone cheese. I mixed it with the milk before adding it to the banana mixture.

The pie dough recipe I used had an interesting texture - it felt as if it was made with ground almonds, which complimented the fruits very well. Here's the recipe for one crust:

• 120 g of flour
• 1 pinch of salt
• 40 g of sugar
• 1 egg
• 70 g of butter, diced

1. Put the dry ingredients in a bowl. Mix in the egg, then add the softened butter pieces. Work the dough slowly, for three to four minutes. Shape it into a ball, wrap it in plastic foil and let it rest in the fridge until firm. Preheat oven to 180°C.

2. On a floured surface, roll it down the best you can. Put the dough in a pie mold; pick it with a fork and bake in the oven until golden.

At that stage, fill with the banana purée (made with 2-3 bananas, 2 eggs, half a cup of sugar, half a cup of sour cream, half a cup of milk and the juice of half a lemon), sprinkle with sliced almonds if you have any and bake until golden.

The crust gets quite hard once in the fridge, i'd recommend to eat the pie at room temperature with ice cold milk.