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.
- Prick all over.
- Chill until firm.
- 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.
- Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water.
- Remove bowl from pan and set aside to cool completely.
- Meanwhile, lightly whip the cream.
- Fold chocolate into the cream.
- Spoon the filling into the pastry case and chill.
- To serve, top with bananas
