THERMOMIX ® RECIPE

1 Banana Cream Pies

Recipe's preparation

Pastry





Preheat oven to 170 degrees.

Cut 24 rounds with the cookie cutter and gently press them into the muffin tray. Line the pastry

with Baking paper and fill with rice.

Blind bake for 15 minutes before removing the rice and baking paper.

Bake for  a further 5 mins.

Set aside to cool.

 

Mill Sugar for meringue for 10seconds/speed 10. Set aside.

 

Place all ingredients for the custard into the bowl and cook 90’/speed 4/7 mins.

 

When cooked remove from bowl, cover and refrigerate for an hour           

 

Once cooled, place a slice of banana in the bottom of each case and a small spoon of custard on top.

 

Refrigerate until the meringue is ready.

 

 

 

Ensure you bowl/blade/butterfly is extremely clean and dry.

I will even wipe everything out with vinegar to be sure.

Beat egg whites at 37’/speed3.5 until whites are stiff.

Gradually add sugar a little at a time and ensure it is dissolved.

Egg whites should be stiff and shiny.

 

Put mixture in a piping bag and pipe onto the top of the tarts.

 

Lightly brown with the blowtorch.