|125 ml||butter — cold, cubed|
|80 ml||water — iced|
|250 ml||cream — fresh, whipped|
|385 g||canned caramel|
|1||gelatine leaves — soaked|
|2||bananas — sliced|
|45 ml||icing sugar|
|2 ml||vanilla — essence|
Preheat the oven to 180 °C and grease a 19-cm tart pan.
1. CRUST In a blender, blend the flour, sugar and salt together until combined.
Add the cold butter and pulse until it resembles coarse crumbs. Transfer to a bowl. Sprinkle 60 ml (¼ c) ice water in, stir and press the dough until it comes together. If needed, add a little more ice water. Turn the dough onto plastic wrap and chill for 30 minutes.
2. Roll the dough into a circle on a lightly floured surface. Loosely roll the dough around a rolling pin and gently unroll it onto the prepared pan, with the excess draped over the edges.
Gently press the dough into the pan and tuck or crimp the edges. Cover and place in the freezer for 30 minutes.
3. Blind bake the crust by placing a sheet of baking paper over the crust and using beans or rice to keep the baking paper secured.
Bake for 10 minutes, remove the baking paper and continue baking until golden brown, about 10 minutes more. Leave to cool completely.
4. FILLING In a large bowl fold the cream into the caramel until light and fluffy.
Squeeze out the liquid from the soaked gelatin, place the leaf in a heatproof bowl and stir over a pot of simmering water until the gelatin dissolves.
5. Fold the melted gelatin into the cream mixture. Spoon a layer of cream mixture into the crust followed by a layer of sliced bananas.
Repeat and end off with a cream layer. Chill for 2 hours or overnight.
6. TOPPING Using a hand whisk, whisk the cream, icing sugar and vanilla essence together until stiff.
Spread or pipe the whipped cream over the chilled pie. Keep the pie chilled until ready to serve.