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Method:
Grease the sides and bottom of three
5x12cm pie pans. In a bowl, whip the cream, custard powder,
sugar, lime juice and cinnamon powder. Add in the egg yolks and
stir together. Add mango puree, and whisk until smooth.
In another bowl, beat the cream cheese
with sugar and lime juice until mixture is fluffy. Cut out 10
circles from the filo pastry; five should measure 20cm across and
another five should measure 14cm across. Brush each sheet of the
filo pastry with melted butter, then stack together the five 20cm
circles in the pie pan to come up the sides to form a bowl shape - the
pastry should extend beyond the rim of the pan.
Arrange the slices of banana in the filo
pastry shell. Pour in the mango mixture, followed by the cream
cheese mixture. Sprinkle with the chopped cashew nuts.
Stack the five (buttered) 14cm filo
circles in a stack and lay them on top of the mixture in the pie pan
to form the top of the pie. Fold the edges of the base layer
filo pastry over the top, crimping the edges firmly. Brush the
top of the pastry with the egg glaze.
Bake in the preheated oven for 30
minutes until the surface is golden. Serve warm.
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