My Sweet'Tart Part 2
I've always wanted to make one.. This! It's very delicate. It's very soft but holds its shape. the crust is flaky. This is a play on textures. Textures that works well together. Soft, airy, a slight crunch and at the same time melting in your mouth.. Doesn't that make you drool thinking about it? I do while writing this.
I par-baked the crust to a golden brown color. Smelling it while it bakes is like butter and and so nutty! A few people passing by the shop were drawn asking what is baking. Not my fault! Makes me think I became the Sugar Pied Piper only this time people follow the smell and the end of the story is - they lived happily ever with our pastries! (haha just kidding)
Why par-baking? This is a pie where the components are separately made and you put them together into the par-baked crust. Takes a bit of a process.
A pastry cream is made with passionfruit puree. Buttercream is prepared. Heavy cream is whipped. The 3 components are folded together to make a Mousseline. Into a baked and cooled crust the mousseline is poured. Fresh ripe bananas are arranged. A layer of Creme Chantilly and baked/crust pastry shell tops the mousseline. The assembled pie is then placed it a freezer for a few hours to set.
The result - it's like a foamy dessert like no other. Simple and yet delectable.
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