FOR THE CRUST
1¼ cup (150 g) wheat flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into 2-inch (3-cm) chunks
¼ cup (48 g) cold vegetable shortening, cut into two pieces
2 tablespoons vodka, chilled
2 tablespoons water, cold
FOR THE FILLING
5 ripe bananas
4 tablespoons (60 g) unsalted butter, separate
2½ cups (595 ml) milk and cream
½ cup (100 g) + 2 tablespoons (25 g) sugar
6 egg yolks
¼ teaspoon salt
2 tablespoons (15 g) cornstarch
1 teaspoon vanilla extract
2 tablespoons (30 ml) orange juice
FOR THE WHIPPING CREAM
1 cup heavy cream
2 tablespoons (13 g) powdered sugar
½ teaspoon vanilla extract
FOR THE CRUST
1. Beat the flour, salt, and sugar with a hand mixer until combined.
2. Add the butter, shortening, and mix until the dough begins to form small pieces. (There should be no flour, but there will be some bits of butter).
3. Clean the sides of the bowl with a spatula and redistribute the dough around the bowl.
4. Add the remaining flour and mix until it is distributed around the bowl and
4. Add the remaiing flour and mix until it is distributed around the bowl and and broken up the dough
5. We put the mixture in a medium bowl. Pour the vodka and water over the mixture.
6. With a rubber spatula, mix with a folding motion (from the outside in), flattening the dough until it is sticky.
7. Flatten the dough into a 10 cm disk. Wrap in plastic wrap and put it in the refrigerator for at least 45 minutes or up to 2 days.
8. Heat the oven to 220°C. On a lightly floured surface, roll the dough into a 30-centimeter circle. Transfer it to a 22-centimeter cake pan.
9. Wrap it in transparent kitchen paper and freeze it until it is firm for about 30 minutes.
10. Remove the leftover dough from the edge of the mold. We make waves on the edge of the dough, wrap it with transparent paper and freeze it until it is firm for about 15 minutes.
11. Line the pie crust with parchment paper or aluminum foil and place weights on top. Bake until it looks dry and pale, about 15 minutes.
12. Remove the foil and weights and continue baking the crust until golden brown, 8 to 12 minutes. We let the crust cool for an hour.
FOR THE FILLING:
1. We peel and cut two bananas into 1 cm slices.
2. Melt a tablespoon of butter in a saucepan.
3. Add the sliced plantains and cook until soft, about 2 minutes. Add the milk and cream and boil the mixture for about 30 seconds. Remove the pot from the heat, cover, and let it cool for 40 minutes.
4. In a large bowl, mix the sugar, egg yolks, salt, and finally, the cornstarch. Strain the mixture from before through a fine sieve into the sugar mixture (do not crush the bananas), mix until it is distributed. (We can throw away the bananas)
5. Transfer the mixture to a clean pot and cook over medium heat, constantly stirring, until the mixture thickens and is at 80ºC, about 4 to 6 minutes.
6. Remove from the heat and mix in the vanilla extract and the rest of the butter. Transfer the cream to a clean bowl, wrap it with cling film directly on top, and let it cool for an hour.
7. Peel and slice the remaining bananas and pour them into a small bowl with the orange juice.
8. Swirl the cream around and then spread half of it on the bottom of the crust. We put the bananas on top of the cream, then pour the rest of the cream on top.
TO MAKE THE WHIPPED CREAM:
1. Using a mixer, mix the cream, powdered sugar, and vanilla extract until thick, one minute. Increase the speed and beat until stiff peaks form, 1 to 3 minutes.
2. Pour the whipped cream evenly over the cake. Put it in the refrigerator for at least 5 hours and up to 24 hours.