Wednesday, March 11, 2015

Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}

This has been one the most frustrating posts to put together in terms of pictures. Each one is vastly different than the other with no theme and consistency. This is the struggle of a commoner having a food blog! There's not enough time or resources to create a picture-perfect post. I rarely have the opportunity to share meals because that's exactly what they are - a meal! Hubby is eager to get his grub on after a hard day at work. Could you imagine telling that oncoming train to ease up - just one more picture while your food gets cold? No thanks! 

A lovely pie such as this, however, could not go with it's song unsung. 

I decided to switch it up on 'em this year for the big brother's birthday. In the past, I have stuck with his love for peanut butter with treats like the Chocolate Covered Peanut Icecream Cake and ghetto fabulous Peanut Butter Cake. Recently, he has been testing out a more gluten-free lifestyle which won't fly with the traditional fare. 

There are millions of awesome options these days for the gluten-free masses. I was lucky enough to stumble upon this beautiful recipe from Bonjon Gourmet for a Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust. The title alone is daunting but no worries, it's surprisingly easy to make.

A quick break down of its composition:

Gluten-Free Cocoa-Buckwheat
Rum Butterscotch Custard
Lots of banana slices
Whipped cream
Dark chocolate shavings

I will say that this pie crust is not for everyone because of the buckwheat.  People commented that they could taste it which was a turn off. It didn't even strike my radar - I thought that it gave a more earthy, dark chocolate flavor.  Then again, I don't like anything super sugary so it was a nice balance for my palette.

If you opt for a different crust, make sure it's not super sweet. Paired with the butterscotch filling, the combination may be overpowering. I see this working a cinnamon-based crust or a traditional butter-based one with chocolate like this Brûléed Bourbon-Maple Pumpkin Pie.

This was the first time that I've ever made butterscotch and I was very pleased with results. The texture is creamy and dreamy while the flavor is humbled by the use of rum. You can switch it out for bourbon or omit it entirely. This recipe called for black rum which sounds tasty for baking but we would never use it otherwise. I went with what we had in-house: a little bottle of Captain Morgan's.

Making the butterscotch takes a degree of patience and persistence because you got to WHISK WHISK WHISK until it thickens. Roll up them sleeves and don't lose heart - it will get there eventually. This is all butter, milk, sugar, and cornstarch.

Lastly, the whip cream topping. Take your liberties as needed. This recipe adds some filler like marscapone, creme fraiche, or sour cream. The use of marscapone is always welcome but again, using what was available, I added sour cream. The result is a heavier topping that doesn't whip quite as high. If you want a super fluffy topping, keep the extras out and use only heavy cream.

A personal touch was the addition of these cute pennants. The hubby took some sticks from an art project and sharpened the tips. I tied on some baker's twine and attached pennants made out of two-sided stationary paper for an alternating pattern. Simply cut a diamond shape and fold in the middle to create simple flags and hang from the twine. Slip in a smidge of tape if you're worried about them falling off.

The birthday boy enjoyed the pie and even the cute pennants! Love you, broseph!

Please enjoy this recipe for Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free} on Bonjon Gourmet's site!