Banana Caramel Pudding Pie & Tart, Gluten Free

Ingredients

Tart & Pie Crust300 grams Gluten Free flour (100 g superfine brown rice flour, 100 g superfine white rice flour, 100 g tapioca flour/starch)1/4 teaspoon salt1 tablespoon sugar115 grams unsalted butter ice-cold, cut into cubes (1 stick)85 grams spectrum vegetable shortening in small pieces100 grams ice-cold (filtered if possible) water (scant)Banana Caramel Sauce100 grams white sugar (about 1/2 cup)100 grams water (about 1/2 cup)2 medium very ripe bananas, pureed to a smooth mush (no lumps)Banana Pudding815 grams So Delicious Unsweetened Coconut Milk (about 3.5 cups)6 heaping tablespoons GF cornstarch, sifted3 large egg yolks1/2 teaspoon kosher salt75 grams sugar (about 1/3 cup)1 teaspoon vanillaoptional: 1 teaspoon dark Rummost of the banana caramel (set some aside for topping on the finished pudding)Pie/Tart Assembly3-5 medium bananas (about 120 grams each)1 pint heavy cream, whipped1 teaspoon sugar1 teaspoon vanillachocolate curls (optional)

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Description

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