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!
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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!
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