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Banana Tart

There are different ways of making a pie crust. But here’s how I do mine for every pie.

The Banana stuffing:

  • 8-10 ripe banana (mashed)
  • ¼ cup of sugar

INSTRUCTIONS:

In a pan, add the mashed banana and the sugar on low heat. Let it cook, till the sugar is well combined in and the color changes to a nice brown color. DO not overcook the banana, as it will harden, and will not taste nice. When done, let it cool down.

Meanwhile…

The Dough:

  • 2 ½ cups (315 g) of all-purpose flour
  • ¼ tsp of salt
  • 6 Tbsp (90 g) unsalted butter (chilled & cubed)
  • ½ cup (120 ml) of ice cold water

INSTRUCTIONS

The pie crust:

  • In a large mixing bowl, whisk together the flour and salt until well combined. Add the cubed butter. Using a fork, cut them into the dry ingredients until you have small pea-sized clumps crumbs.
  • Slowly drizzle in one tablespoon of ice water at a time and mix gently. DO NOT ADD TOO MUCH WATER THAN NEEDED. If too much water is added, the pie dough will require more flour and thus it will become tough. If too little water is added, you will notice the dough is dry and crumbly when you try to roll it out. Add a tablespoon of water at a time while kneading the dough till all combined into smooth dough.
  • Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into with the ration (3:2 – Pie: Braid). Wrap with cling film and refrigerate for at least 30mins – 1 hour.
  • After that; Transfer the dough to a floured surface. Fold the dough into itself using floured hands until the flour is fully smoothen. The dough should come together easily and should not feel overly sticky.Roll out the crust. Always use gentle force. When rolling the dough out, make sure you start from the center and work your way out in all directions, turning the pie with your hands as you roll.
  • Transfer the dough to a pie plate, gently tuck it in with your fingers, and trim any excess dough around the edges. Prick the bottom of the crust all over using a fork to prevent bubbling. Now you can choose to pre-bake your pie, but I did not. It’s optional.
  • After laying the pie dough into the plate, you can pour in the banana stuffing.

The Braiding:

INSTRUCTIONS

  • Using the other dough for braiding. Flatten the dough on a floured surface and roll out the pie dough. AGAIN, always start from the center and work your way out in all the directions turning the dough with your hands as you roll.
  • If you notice the edges are cracking, smooth them out with your fingers.
  • Use a knife or a pizza cutter to cut the dough into thin strips. Make sure the strips are large in size, because the thinner the strips are, the more likely they are to tear.
  • Align the strips starting with horizontal lines from the middle as you go. Then align the remaining strips in vertically again starting from the middle.
  • If you have some spare dough left, you can cut out some flowers and place them on the braids as I did to add a creative touch to it. But that’s optional.
  • Allow baking for 15-20 minutes or until golden brown and cooked through.

Enjoy your pie!

That’s about it guys! Don’t forget to tag me whenever you bake your pie, and I hope you enjoy it.

Toodles xo

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