Banana and Pear Custard Pie

Crunchy crust

Mix the crust with the granulated sugar, grated coconut, and flaky pastry

Place in a baking dish, making a thin layer, and bake at 180°C until crispy and golden

Cream pâtisserie

Boil the milk with the vanilla bean, cut in half, and let cool

Beat the egg yolks with the softened butter, add the all-purpose flour, and beat again

Mix this cream with the milk, place over low heat, stirring constantly, until thickened, about 5 minutes

Let cool

Raspberry sauce

Blend the raspberries with the granulated sugar and lemon juice

Strain to remove seeds and reserve

Mango sauce

Blend everything in a blender and reserve

Banana and pear custard pie

Stretch the puff pastry to 2mm, place on a baking sheet, and bake at 180°C for 15 minutes

In one pan, quickly cook the bananas with half of the granulated sugar (40g) and rum. Reserve

In another pan, also quickly cook the pears with the remaining granulated sugar, cinnamon, and Poire William. Reserve

Assemble

Cut the puff pastry with a ring cutter and cover, in order, with the cream pâtisserie, bananas, pears, and crunchy crust

Assembly

Place on a serving plate on one side the mango sauce and on the other the raspberry sauce; in the center place the covered puff pastry.