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This pie serves as a happy medium in our household as far as fruit is concerned. We have an ongoing battle of desert; Jake enjoys cooked fruit deserts whereas I would rarely prefer an apple pie to a fruit tart. I suppose I just can’t see the appeal of gelatinous fruit over crisp satisfaction. If truth be told I don’t really eat any of the deserts I make, I’m more likely to be persuaded by dark chocolate and Port, however there is something reprehensibly tempting about cold velvety vanilla pastry cream and fresh bananas, throw in peanut butter and naturally it’s bound to be an unavoidable binge. Don’t worry though, you can justify the peanut butter as protein and bananas as your daily serving of fruit, right? <a href=”http://www.bloglovin.com/blog/12016983/?claim=sek9rfy3wmn”>Follow my blog with Bloglovin</a> Note: This may seem like a long recipe but I promise it will be easy and very worthwhile. Kate learned this Pastry Cream method and (similar) recipe at the Institute of Culinary Education, ICE, in Manhattan from Nick Malgieri’s Baking and Pastry Intensive 1&2 curriculum. Ingredients 3 Lg Bananas (Ripe, few brown spots) Crust-

approx. 1 Box Nilla Wafers (2.25 cups of ground cookie crumbs)
.5 Cup Butter (melted, unsalted)
.25 Cup Brown Sugar
 

Peanut Butter “Ganache”-

.5 Cups Milk (Vit D)
.5 Cup Peanut Butter
2 Tbs Honey
 

Vanilla Pastry Cream Filling-

2/3 cup Sugar (Superfine, preferably)
2.5 Cups Milk (Vit D) 1/3 cup Cornstarch 3 lg Eggs 4 Tbs Butter (unsalted, room temp) 2 tsp Vanilla Extract

Whipped Cream Topping-

1 Cup Heavy Cream (Cold)
.5 Cup Sugar (Superfine is preferable)
1 tsp Vanilla Extract
 

Directions

  1. Crust- Melt butter. Preheat oven to 350. Spray 9′ Spring-form pan.  In food possessor grind wafers into a crumb. Combine wafer crumb, butter and brown sugar. Form crust by pressing firmly half-way up spring-form pan while rotating (this will take a few rotations and a couple minutes, be patient). Bake crust for 20 minutes.
  2. Peanut Butter “Ganache”- Microwave milk until it steams, about 1 minute. Combine milk, peanut butter, and honey. Mix until pourable but thick, add more peanut butter if necessary. Spread evenly on the bottom of the cooked crust.
  3. Slice 1 banana and spread evenly on top of the layer of peanut butter ganache.
  4. Pastry Cream- Mix the cornstarch and half cup of milk until combined , then whisk the eggs into the mixture. On low heat, combine the sugar, remaining 2 cups of the milk in a sauce pot and bring to a calm boil, occasionally whisking. Remove sauce-pot from heat and slowly whisk a third of the hot milk mixture into the milk and egg mixture (this is tempering your eggs so they don’t cook upon contact with the boiling milk). Return sauce-pot to a boil then (and this is very important, WHISK the entire time) slowly whisk the tempered egg mixture into the sauce-pot while continuously whisking until the pastry cream thickens and comes to a boil for 30 seconds. Remove the sauce-pot from heat and whisk in the butter and vanilla. Pour the mixture into another bowl and continue whisking about 5-10 minutes until filling and chill until it is approximately 75 degrees or the side of the pot is just warm to the touch. ( A faster way to cool the mixture is by making an ice-bath- 1 large bowl filled 25% with ice and water and a smaller metal inside of it where the cream will be poured into and whisked in.)
  5. Pour cooled mixture on top of the banana layer and refrigerate at least 1 hour.( This is a great recipe to make and save overnight at this stage, then just whip up the whipped cream and top with bananas in front of guests to impress.)
  6. Slice 1 banana and fan evenly on top of the layer of Vanilla Pastry Cream.
  7. Whipped Cream- In a medium bowl combine heavy cream, sugar and vanilla and whip with whisk attachment until stiff peaks form (Stiff peaks stand straight up when the beaters are lifted, Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip).
  8. Spread (stiff peak) whipped cream evenly over bananas with offset spatula {{or}} with whipped cream(medium peak) pipe on rosettes with a star tip and pastry bag.
  9. Decorate top of pie with a fan of banana slices.
  10. Serve Chilled, This keeps for 3-4 days when stored in airtight container in refrigerator.

20140318-120516.jpg Torte Layers; Step 1. Nilla Crust, Step 2. PB Ganache, Step 3.Banana,  Step 4. Pastry Cream 20140318-120627.jpg Step 6. Banana flower on top of the Pastry Cream 20140318-120648.jpg Step 7. Whipped Cream 20140318-120655.jpg Stiff Peak Whipped Cream Makes an excellent flat frosting that is easy to pipe a message onto. 20140318-120703.jpg Banana fan with birthday message. 20140318-120712.jpg To showcase the Banana flower design whip the cream to medium peaks and pipe Whipped Cream rosettes on top with banana peaking out on the sides. 20140318-120719.jpg

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23 thoughts on “Banana Cream Torte with Peanut Butter Ganache”

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  5. You really make it seem so easy along with your presentation however I in finding this matter to be actually something that I believe I would by no means understand. It kind of feels too complex and extremely vast for me. I am taking a look forward on your next put up, I will attempt to get the dangle of it!
    1. Well don't be discouraged. Pastry cream seems hard but in reality its a breeze once you try it.
  6. You really make it seem so easy along with your presentation however I in finding this matter to be actually something that I believe I would by no means understand. It kind of feels too complex and extremely vast for me. I am taking a look forward on your next put up, I will attempt to get the dangle of it!
    1. Well don't be discouraged. Pastry cream seems hard but in reality its a breeze once you try it.
  7. I'm extremely impressed with your writing skills as well as with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it's rare to see a great blog like this one these days.
    1. Bernadette, We customize this paid theme if that makes sense. It's a self hosted website. Thank you for your kind words.
  8. I'm extremely impressed with your writing skills as well as with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it's rare to see a great blog like this one these days.
  9. I'm extremely impressed with your writing skills as well as with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it's rare to see a great blog like this one these days.
    1. Bernadette, We customize this paid theme if that makes sense. It's a self hosted website. Thank you for your kind words.

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