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1
In a food processor, pulse the flour, confectioners' sugar and salt.
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2
Add the butter; pulse until the mixture resembles small peas.
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3
In a bowl, combine the heavy cream and vinegar; pour over the crumbs and pulse until moistened.
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4
On a floured surface, knead the pastry 2 or 3 times, just until it comes together.
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5
Shape into a disk, wrap in plastic and chill for 30 minutes.
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6
On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick.
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7
Fit the round into a 9-inch glass pie plate.
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8
Trim the overhang to 1/2 inch and fold it under; crimp decoratively.
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9
Refrigerate until chilled.
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10
Preheat the oven to 400.
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11
Prick the crust with a fork, line the pastry with foil and fill with dried beans or pie weights.
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12
Bake for about 25 minutes, or until set.
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13
Remove the foil and beans.
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14
Press down any air bubbles and bake for about 8 minutes, until the pastry is golden; transfer to a rack and brush the bottom and sides with the preserves.
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15
Let cool.
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16
In a bowl, mix 1/4 cup of the milk, the egg yolks and vanilla.
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17
In a saucepan, combine the granulated sugar, flour, cornstarch, salt and nutmeg.
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18
Add the remaining 1 3/4 cups of milk and bring to a simmer, whisking constantly.
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19
Add the butter and stir over moderate heat until thick and smooth, 2 to 3 minutes.
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20
Remove from the heat and whisk about half into the egg mixture.
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21
Return the mixture to the saucepan and cook over moderately high heat, stirring constantly, until thickened, about 3 minutes.
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22
Strain through a fine sieve set over a bowl and add 2 tablespoons of the rum.
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23
Press a piece of wax paper on the custard; refrigerate until chilled.
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24
In a small glass bowl, sprinkle the gelatin over the cold water; let stand until softened.
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25
Microwave on high until melted, 15 seconds; cool.
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26
In a bowl, beat the cream with the superfine sugar, the remaining 1 tablespoon of rum and the melted gelatin until soft peaks form.
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27
Arrange the bananas in overlapping layers on the crust and pour the custard on top.
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28
Tap the pie on the counter so the custard settles.
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29
Spread the whipped cream on top, and using the back of a spoon, make deep swirls.
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30
Refrigerate until firm, 4 hours.
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31
Garnish with the chocolate curls and serve.
