¼ cup(s), (30g)
1 cup(s), (250ml)
Reduced fat crème caramel
4 tub(s), (4 x 150g)
Reduced-fat shortcrust pastry
153 g, (use 1 x 170g sheet), just thawed
2 medium, thinly sliced
Thickened cream, (35% fat)
½ cup(s), (125ml), whipped to soft peaks
- Preheat oven to 200°C. Lightly spray a 20 cm round loose-based fluted tart tin with oil, line with pastry, trimming to fit. Place in freezer for 20 minutes, then bake for 15 minutes or until golden. Set aside to slightly cool.
- Meanwhile, to make filling, whisk cornflour and half of the milk in a medium saucepan until smooth. Add remaining milk and crème caramels (including syrup) and cook, whisking over medium–high heat for 5 minutes or until mixture boils and thickens. Cover and set aside to slightly cool.
- Spoon filling into pastry case and refrigerate for 3 hours or until set. To serve, transfer pie to a serving plate, then arrange banana over filling, smear dollops of cream over the top and dust with cocoa powder.