Ingredients:
- All-purpose flour: 2 cups
- Butter: 1 cup, cold and cubed
- Ice water: 1/2 cup
- Salt: a pinch
- Egg: 1, beaten (for egg wash)
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground cinnamon, and a pinch of sugar)
- Bananas: 3, ripe and sliced
- Heavy cream: 1 cup, whipped
- Vanilla extract: 1 teaspoon
- Powdered sugar: for dusting
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground cinnamon, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Make the Pastry: In a food processor, combine the flour and butter until it resembles coarse crumbs. Add the ice water and salt, and pulse until the dough forms. Wrap the dough in plastic wrap and chill for 1 hour.
- Roll Out the Pastry: On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut out 6 equal rounds and place them on a baking sheet lined with parchment paper. Brush the edges with egg wash and sprinkle with the tea rubs.
- Bake the Pastry: Preheat the oven to 375°F (190°C). Bake the pastry rounds until golden brown, about 15-20 minutes. Allow the pastries to cool completely.
- Prepare the Custard: In a bowl, mix the sliced bananas with the vanilla extract and tea rubs. In another bowl, whip the heavy cream until stiff peaks form.
- Assemble the Mille-Feuille: Place one pastry round on a serving plate. Spread a layer of the banana mixture on top, followed by a layer of whipped cream. Repeat the layers, finishing with a pastry round on top.
- Serve: Dust the top with powdered sugar and serve immediately.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the dessert, complementing the sweetness of the bananas and cream.
- For a more decorative presentation, use a piping bag to create swirls of whipped cream between the layers.
- This Banana Mille-Feuille with Tea Rubs recipe is perfect for a special dessert or to impress guests with a sophisticated twist on a classic dessert. The addition of tea rubs creates a memorable and aromatic experience.