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Banana Coconut Tart

Moist, caramelized coconut fillings, creamy banana with a crisp and buttery shortcrust pastry.  This is delicious on its own. But well, I won’t stop you from serving it with a scoop of coconut or vanilla ice cream!

Ingredients

For 7″ tart

 

Pastry:

130g plain flour

25g icing sugar

25g ground almond

1/4 tsp salt

60g unsalted butter, cut into cubes

1/2 egg

1 tbsp milk

 

Fillings:

80g grated coconut (toasted, weigh after toasting) – note 1

30g milk powder

60g guka melaka, melt with 2 tbsp water

50g melted butter

2 tbsp coconut oil (note 2)

1.5 eggs, beaten

50ml milk

2 bananas, sliced (add directly into tart)

Note 1: Use dessicated coconut if fresh grated coconut is not available 

Note 2: Coconut oil adds a lovely coconut fragrant to the tart. Replace with butter if not available. 

 

Toppings:

Excess dough trimmed from tart shell

1 to 2 tbsp plain flour

1 tbsp fine sugar

2 tbsp almond flakes

Method

  1. Mix flour, icing sugar, ground almond and salt in mixing bowl. Rub butter into flour mixture till it resembles fine breadcrumbs. Add in beaten egg and milk. Mix to form a dough.
  2. Wrap dough with clingwrap and chill in fridge for about 20 mins.
  3. Roll out the dough into a thin circle, sufficient to cover a 7″ tart pan (with removable base). Trim off excess dough to combine with topping ingredients. Set aside
  4. Blind bake the tart shell in a preheated oven 180C for about 10 minutes.
  5. For fillings, mix toasted coconut, milk powder together. Stir in the wet ingredients and mix thoroughly.
  6. Arrange sliced bananas in the partially-baked tart, then pour prepared fillings over the bananas. Sprinkle over with streusel toppings.
  7. Bake the tart again at 160C for about 40 mins. Increase temperature to 180C at the last 10 minutes to get a golden brown top

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