Preparation

做面团

• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, coconut flour, butter, and salt. Mix on low speed until the butter begins to break up, about 1 minute. Increase the speed to just below medium and continue beating until the mixture looks sandy with butter pieces the size of tiny pebbles, about 2 minutes more.
• Turn the mixer off and add the whole egg and egg yolk (reserve the remaining white). Mix on low speed until incorporated. Increase the speed to medium and mix just until the dough pulls away from the sides of the bowl, about 30 seconds. Do not overmix.
• 将面团分成一半，将每一半压成大约4英寸的圆盘，然后用塑料包裹。冷藏1盘至少3小时，最多24小时。（使用在使用之前将另一个磁盘冻结长达一个月；在使用之前，将其解冻。）

塑造和烘烤地壳

• 轻轻面粉一个工作表面和滚动销。用烹饪喷雾剂喷洒9-1/2至11英寸的凹槽蛋pan。
• 快速工作，将面团盘滚成1/8英寸厚的回合。将面团转移到蛋pan中，然后将其轻轻哄到锅中，使多余的面团悬挂在侧面。将滚动销滚到锅的顶部以切断多余的面团。用废料修补任何眼泪或裂缝。将面包皮至少20分钟或冷冻10分钟。同时，将架子放在烤箱的中心，然后将烤箱加热到375°F。
• 用羊皮纸将外壳排成一列，然后用豆子或馅饼重填充到顶部。烘烤，直到边缘变成18到20分钟。小心地卸下重物和纸。烘烤，直到外壳的中心看起来干燥，并且刚刚开始着色，大约5分钟。
• Beat the reserved egg white. Brush the inside of the crust with some of the egg white (you won’t need it all) and return the crust to the oven until the egg white has dried, about 2 minutes. (This prevents the crust from getting soggy once you add the filling.) Cool completely on a rack.
• Spread the mashed banana evenly over the interior of the cooled crust.

Make the pastry cream

• Combine the milk and 2 Tbs. of the sugar in a 3- to 4-quart saucepan. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod. Bring to a boil, stirring occasionally, about 5 minutes. Remove the vanilla bean pod, if using.
• Meanwhile, in a medium heatproof bowl, whisk the remaining 2 Tbs. sugar with the egg, egg yolk, and cornstarch until smooth, about 1 minute. Whisk half of the hot milk into the egg mixture until combined. Off the heat, whisk the contents of the bowl back into the remaining milk in the saucepan.
• 用中火煮，不断搅拌，直到混合物煮沸为止。它会变稠。继续煮一分钟，经过煮沸，不断搅拌。放火，在黄油中搅拌，香草酱或提取物（如果使用）和朗姆酒。将糕点奶油通过中间筛子过滤到一个中等耐热碗中。用压在糕点霜的表面上的塑料包裹盖，以防止皮肤形成。冷藏直至冷，至少2小时，最多3天。

填充蛋

• In a medium bowl, beat the cream to stiff peaks with an electric hand mixer or a whisk.
• Beat the pastry cream to soften and smooth it. With a large spatula, fold the whipped cream into the softened pastry cream until thoroughly combined. Fill the crust with the crème légère, evening it out with the spatula. Refrigerate for at least 1 hour before topping with the fruit.
• 将菠萝和芒果放在馅料上。请注意，由于馅料柔软，因此您需要快速工作，而填充又冷又牢固。因为一旦填充果实就很难移动水果，所以您可能需要在将其放在蛋饼上之前在空板锅上练习图案。
• 将果冻，水或酒放入一个小锅中。煮并搅拌在一起形成光滑的釉料。稍微冷却。将其刷在裸露的水果上，请注意不要从下面拉起奶油馅。用椰子剃须装饰蛋。冷藏蛋art，直到准备好食用。在浇灌后6小时内，将酸味寒冷。食用前用香菜叶装饰。