Yields 1 – 9-inch pie

Ingredients:

Crust:

• Pastry for one 9-inch pie shell (use half the dough, freeze the other half for another time), OR purchase a frozen gluten-free pie crust (Kinnikinnick produces a gluten-free crust)

Banana Layer:

• 3 Tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 2-3 ripe bananas, sliced
• 2 Tablespoons dark rum or brandy, or 1/2 tsp rum or brandy extract (optional, but really good)
• 2 Tablespoons heavy (whipping) cream

Pudding Layer:

• 1/2 cup packed brown sugar
• 1/4 cup cornstarch
• 2 cups milk
• 1/2 cup heavy (whipping) cream
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 egg yolks
• 2 Tablespoons butter

Whipped Topping Layer:

• 1 1/2 cups heavy (whipping) cream
• 1/2 cup confectioners’ (icing) sugar
• 1 Tablespoon dark rum or brandy, or 1/2 teaspoon rum or brandy extract
• 1 teaspoon pure vanilla extract

Instructions:

Crust:

1. Prepare and form the crust as instructed. To “blind bake” your crust (bake it without any filling in it), we need to begin by refrigerating the crust for 30 minutes after forming in pie plate.
2. Remove crust from the refrigerator and use a fork to poke a few holes along the bottom of the crust. Place a sheet or parchment paper or foil inside the crust, and fill with pie weights (I used dried beans, which I stored to use as weights again, since beans that have been used for weights are no longer good to cook and eat).
3. Bake pie crust in a preheated 400 °F oven for 10-12 minutes. Remove from oven, and carefully lift out the parchment paper or foil with the pie weights inside. Whisk together one egg white and 1 Tablespoon water, and brush the inside of the pie crust with the mixture. This will help seal the crust, and keep it from getting soggy once it is filled.
4. Return the crust to the oven, and bake an additional 12-15 minutes, or until the crust is a nice golden brown. Remove the crust from oven and let cool slightly before filling. Since the other ingredients we are putting into the pie crust will be warm and require cooling, it is not necessary to completely cool the crust before filling.

Banana Layer:

1. In a heavy skillet over medium heat, melt the butter. Add the brown sugar, sliced bananas, and rum. Continue stirring until the mixture just begins to bubble, and the bananas just begin to soften. Remove from heat and stir in the cream. Pour into pre-baked pie crust, making sure the banana pieces are evenly distributed over the bottom of the crust.

Pudding Layer:

1. In a large, heavy-bottom sauce pan, combine the brown sugar and cornstarch.
2. Add the milk, heavy cream, salt, and egg yolks.
3. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens.
4. Place a fine mesh sieve over a large bowl that has the vanilla and butter in it. Pour the cooked pudding through the sieve, removing any lumps that may have formed.
5. Stir the pudding until the butter and vanilla have been fully incorporated.
6. Pour pudding into the pie crust, making sure to completely cover the sauteed bananas.
7. Place a sheet of plastic wrap directly on top of the warm pudding, and place pie in the fridge to chill for at least 4 hours.
8. Before serving, top with Whipped Topping Layer.

Whipped Topping Layer:

1. Place all ingredients into a deep bowl that has been chilled in the refrigerator or freezer (whipped cream whips up best in a cold bowl).
2. Using a hand mixer, beat the whipped cream until stiff peaks form.
3. Spoon whipped cream mixture over the pie, spreading it to completely cover the top of the pie.
4. Slice, and enjoy!

Yields Four 4-inch tarts

Crust

Ingredients:

• 1/4 cup coarsely chopped pecans
• 1/3 cup brown rice flour
• 2 Tablespoons potato starch
• 1 Tablespoon tapioca starch
• 2 teaspoons brown sugar
• pinch salt
• 1/4 cup cold unsalted butter, cut into cubes
• 2 teaspoons cold water

Directions:

1. Unless your tart pans are non-stick, lightly grease them. Place all the tart pans on a baking sheet with sides.
2. Place all ingredients except the butter and water into a food processor. Pulse to mix.
3. Add butter and pulse until the mixture resembles sand. Add the water, and pulse again, and the mixture should come together nicely.
4. Press dough into four 4-inch tart pans with removable bottoms.
5. Refrigerate the dough for 30 minutes to chill the butter. (this is a great time to start on the salted caramel sauce and chop the chocolate)
6. Preheat oven to 350 degrees F.
7. Bake tart shells in preheated oven for 15 minutes.
8. Remove from oven and press crust down with the back of a spoon if necessary. Allow to cool for a few minutes, then fill immediately.

Salted Caramel Sauce

Ingredients:

• 1/2 cup granulated sugar
• 3 Tablespoons unsalted butter, softened
• 3 Tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. In a medium-size, heavy-bottom sauce pan, melt the sugar over medium-high heat. Stir with a wooden spoon or silicone spatula to ensure the sugar melts evenly. Be careful, melted sugar is extremely hot.
2. Heat until the sugar until it reaches 350 degrees F on an instant-read candy thermometer, or until it has reached a nice amber colour. This part may take some trial & error, if you heat it too long, it will have a nasty burnt taste. You want it to just reach a brownish-red colour.  Note: When adding the remaining ingredients to the hot melted sugar, the mixture will bubble up and boil. Be prepared.
3. Remove from heat and carefully add the butter all at once, and whisk until it is fully incorporated.
4. Add the heavy cream and stir until the sauce becomes nice and smooth.
5. Add the vanilla and salt. Transfer to a heat-proof bowl and let cool for 10 minutes before dividing it evenly between the 4 tart shells.

Chocolate Ganache Filling

Ingredients:

• 6 ounces dark chocolate, chopped
• 1 Tablespoon unsalted butter
• 1/2 cup heavy cream
• 1 Tablespoon granulated sugar
• pinch salt
• 1/4 teaspoon espresso powder (optional, adds great flavour to chocolate though)

Directions:

1. Place chocolate and butter in a heat-proof bowl.
2. In a small sauce pan, heat heavy cream, granulated sugar, salt, and espresso powder until small bubbles begin to appear around the outside of the sauce pan.
3. Pour hot cream mixture over the chocolate and butter, and allow it to sit for 3-5 minutes.
4. Using a rubber spatula, gently stir the chocolate and cream together, until it is a smooth consistency and the chocolate is completely melted.
5. Divide the ganache between the four tarts.
6. Refrigerate tarts for 1 1/2 hours before serving. This will allow the caramel to thicken, and the ganache to set up.
7. Sprinkle the top with a few flakes of sea salt before serving.

Note: The complete tarts can be stored in an air-tight container in the refrigerator for 2-3 days.

The salted caramel sauce is adapted from Brown Eyed Baker. I love this caramel sauce, it is so easy to make, and tastes amazing on ice cream or desserts.

Yields 12 servings

Ingredients:

• 2/3 cup white rice flour
• 1/3 cup sweet rice flour
• 1/2 tsp xanthan gum
• Pinch salt
• 1 tsp baking powder
• 1 cup water
• 1/2 cup unsalted butter
• 4 large eggs, room temperature

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.
2. In a mixing bowl, whisk together the white rice flour, sweet rice flour, xanthan gum, salt, and baking powder. Set aside.
3. In a medium sauce pan, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated, and the mixture looks similar to play dough.
4. Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough down a bit. With the mixer on medium speed, add one egg at a time. Beat dough until the egg is completely incorporated before adding the next one. Repeat until all 4 eggs have been added.
5. Mix on medium-high speed for 1 minute, until the dough is smooth.
6. Spoon the dough (about a 1/4 cup per cream puff) onto prepared baking sheet, leaving about 2-inches between cream puffs.
7. Bake in preheated oven for 30 minutes. Turn off the oven, open the door, and pierce each cream puff with a sharp knife. This will help any steam trapped inside them to escape, giving a nice crisp cream puff. Leave the cream puffs in the oven, with the door open a few inches, until the oven has cooled completely.
8. Once cream puffs have completely cooled, fill them with a sweet or savory filling. They are best served the same day, but can be stored in an air tight container. To crisp unfilled cream puffs again, place in a 400 degree F oven for 10 minutes.

Note: The Choux Paste can be frozen to use later. Spoon the dough onto a wax paper lined baking sheet and place in the freezer. Once they are frozen, store in a zipper seal freezer bag. To bake, place frozen dough onto parchment lined baking pan, and let come to room temperature before baking (about 15 minutes). Bake the same way you would if you were baking immediately.