BAKE IT TO THE LIMIT

We’re not going to sugar-coat this, these recipes by Natalie Paull, whose tiny Melbourne bakery has a cult following, require a bit more time and commitment. But if you’re serious about baking, they are the business

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BANOFFEE CUSTARD PIE

“There is banoffee pie as it is – an overtly sweet and slippery union of banana and caramel. And then there is banoffee pie as it should be – where the caramel infuses a baked custard filling and is then topped with bananas. This kind of pie makes you feel like everything is going to be okay in the world.”

Makes one 24 cm pie to serve 8 to 12

A LITTLE EFFORT GREAT VALUE Keeps:

Up to 2 days, chilled Takes: If the crust has been blindly baked, then 50 minutes to make and bake. Chill for a minimum of 2 hours before finishing – overnight is great.

sweet butter crust 1 batch (see p 102), rolled into a 24 cm tart tin and blind baked to a golden brown

free-range egg white 1, lightly beaten, for brushing pastry (use the yolk for the filling)

For the filling:

cream 2 cups

vanilla paste 1 t

caster sugar 150 g

water 2 T

sea salt flakes ¼ t

free-range egg yolks 4

For the topping:

small, ripe and fragrant bananas 3

granadilla 1, pulped (or 2 t orange juice)

cream ¾ cup

vanilla paste ½ t

crème fraîche 100 g