Banana Pie with Chocolate and Hazelnuts

Chocolate decorating paste: Mix all the ingredients together, stir and set aside. A decorating stencil — whatever you have :) I used the SugarVeil textured mat, which besides for the print can also be used without decorating paste — for relief, but I thought of that too late... (video: how to use a textured mat).

For the dough:

1. In a large bowl mix the flour and salt.
2. Using a food processor or pastry blender, blend, or rub between your fingers, the dry ingredients and the cubed cold butter — down to fine crumbs.
3. Add the yolk and about 100 ml cold water and mix the dough only until it comes together into a ball. *** If the dough is too dry, add the remaining 20 ml ice water.
4. Divide the dough in two, shape each part into a flat disc, wrap in cling film and leave for about 30 minutes in the fridge.

Assembly: 5. Meanwhile, slice the bananas into rounds. 6. Take the chilled dough out of the fridge and leave at room temperature for about 5 minutes. Roll out the first disc with a rolling pin, through baking paper or cling film, into a crust about 30–32 cm in diameter and 0.5 cm thick. 7. Transfer the rolled-out crust using the film, lay it over the pie form and press carefully to the bottom and sides of the form, cutting off the excess dough with a sharp knife. 8. Spread the bananas evenly over the bottom of the crust and spread the Nutella on top. Add the hazelnuts in the gaps and sprinkle with the chocolate drops. 9. Brush the edges of the dough with water — I forgot :) Roll out the second disc of dough through film, like the first, into a crust about 27–28 cm in diameter and about 0.5 cm thick. 10. Spread about 2 tablespoons of the chocolate decorating paste with a spatula over the mat, just as you spread the SugarVeil mixture itself — scrape off the excess paste and clean everything outside the relief you want to print onto the dough with a damp cloth or kitchen paper. 11. Remove one sheet of film from the rolled-out crust and carefully place the paste-coated mat over the rolled crust. Press with your fingers, or roll with a rolling pin — first over the mat, then flip and roll the dough through the film so that the relief and the paste print well. 12. Carefully remove the silicone mat and transfer the now-decorated crust using the film onto the pie, then carefully remove the film from under the crust :). 13. Press the edges of the top crust onto the water-brushed edges of the dough and leave the pie in the freezer for about 10 minutes, or until the oven heats to 175°C. 14. Take the pie out of the freezer, make 2–3 small holes in the top crust for the steam to escape during baking, and bake in the oven preheated to 175°C for 25–30 minutes, or until the edges of the dough turn golden. 15. Take out the finished pie and leave to cool for 4–5 minutes on a rack.

Serve warm, with vanilla ice cream or whipped cream :) or cold — with your favorite hot drink.