Wine ‘n Dine: Banana/mascarpone pie

Recently I had some leftover mascarpone, condensed milk and some puff pastry which was really close to its expiring date… I really didn’t want to waste this stuff so what to do? Well, make a fabulous pie out of it I’d say 😛

Banana mascarpone pie

Ingredients for 8 persons:

1 piece of puff pastry, 1 can of condensed milk (3/4 will do), 100 grams of mascarpone, 2 bananas, 2,5 dl double cream, 3 tbsp caster sugar, 1 tbsp powder sugar, 2 tbsp lemon curd, chocolate grating

put the can of condensed milk in a pan of water and let it cook during one hour

leave it to cool in the can
bake the puff pastry for about 18 minutes in the oven (180°C) – make sure you put some baking paper underneath and above the puff pastry:
- underneath so you can remove the baked pastry out of the baking tin easily
- above so you can put something heavy on top to make sure the pastry doesn’t rise too much (I put a slightly smaller glass baking tin on top as you can see in the picture below)

when baked for 18 minutes, take the top baking tray/tin and the baking paper from the now baked puff pastry, dust the top of the puff pastry with the powder sugar and put back into the oven for about 5 minutes

leave the baked puff pastry to cool

whisk the double cream nearly completely stiff
mix the mascarpone with the sugar and mix this carefully under the cream

slice the bananas thinly
pour the cooked condensed milk on top of the puff pastry (I mixed a bit of grated chocolate in the condensed milk to give it a slightly chocolaty effect)