1. The butter is softened at room temperature, add sugar and stir evenly, no need to beat.
2. Add egg yolk and mix well.
3. Sift in the flour and stir into a dough.
4. Wrap it with plastic wrap and put it in the refrigerator, and refrigerate for 30 minutes.
5.
Custard stuffing production:
Pour the egg yolk, low-gluten flour, and sugar into the pot and stir evenly.
6. Heat the milk until the side of the pot is frothy and turn off the heat, then slowly pour the milk into Method 5, stir evenly, and be careful not to scald the egg yolk.
7. Heat the procedure 6 on a low heat until it is viscous. Continue to stir while heating to prevent the bottom from becoming sticky. Add butter and mix well.
8. After turning off the heat, add almond flour and mix well.
9. Roll the refrigerated pie crust into large slices according to the size of the plate.
10. Spread the rolled pie crust on the pie pan, remove the excess pie crust around, and compact the pie crust with your hands. Use a fork to make small holes on the pie crust to prevent the pie crust from bulging during the baking process.
11. Pour the ready-made custard stuffing into the pie pan, about 9 minutes full.
12. Cut the banana into thick slices, soak in lemon juice diluted with cold boiling water for about 1 minute, remove and drain.
13.
Place the banana slices evenly on the filling and bake it.
Baking: (Time and temperature are for reference only, please refer to the temper of your own oven)
Preheat the oven in advance, 160 degrees for 25 minutes.
14. After baking, the surface is brushed with mirror pectin.
Tips:Soak the banana slices in lemon juice to prevent oxidation and blackening of the banana, and it can also add flavor to the dessert. Adding almond flour to the custard filling is very fragrant, it is best not to omit it.
