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Ingredients
  • subheading: Shortbread Crust:
  • 1 cup (130 grams) all purpose flour
  • ⅓ cup (35 grams) confectioners (powdered or icing) sugar
  • ⅛ teaspoon salt
  • ½ cup (113 grams) cold unsalted butter, cut into pieces
  • subheading: Pastry Cream:
  • 1 ¼ cups (300 ml) milk (whole or 2%)
  • ½ vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3 large egg yolks
  • ¼ cup (50 grams) granulated white sugar
  • 2 tablespoons (20 grams) all-purpose flour
  • 2 tablespoons (20 grams) cornstarch (corn flour)
  • 1 tablespoon rum (optional)
  • 2 to 3 large bananas, peeled sliced
  • subheading: Whipped Cream:
  • 1 cup (240 ml) cold heavy whipping cream (contains 35 to 40% butterfat)
  • 2 tablespoons (20 grams) confectioners (powdered or icing) sugar
  • ¼ teaspoon pure vanilla extract
Steps
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