Banana & White Chocolate Cream Pie
Details
- Serving Size: 10
- Vegetarian: True
- Weight Watchers: 28 Points
Cuisine
- dessert
Ingredients
- 150 grams (5oz) plain flour
- Pinch of salt
- 65 grams (21/2oz) cold, unsalted butter, diced
- 25 grams (1oz) sugar
- 1 large egg, beaten
- 250 grams tub mascarpone
- 200 grams (7oz) bar good quality white chocolate
- 284 ml carton double cream
- 3 bananas
Instructions
Sift the flour and salt into a food processor.
Add butter and whiz until the mixture resembles fine breadcrumbs.
Add sugar and just enough egg to bring the mixture together - use the pulse button to help you.
Shape pastry into a disc, wrap in clingfilm and chill for 30min.
Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin.
Preheat the oven to 190C (170C fan) mark
Bake for 12-15min until the pastry has set and the pastry is dry and slightly sandy to the touch.
Cool in the tin on a wire rack.
Remove bowl from pan and set aside to cool completely.
Meanwhile, lightly whip the cream.
Fold chocolate into the cream.
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