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Banana Coconut Tart

Tropical Tart for us here in the Northern Hemisphere!

Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients

  • 1 1/2 cups (375 ml) AP flour
  • 1/4 cup (60 ml) sugar
  • pinch of kosher salt
  • 1/2 cup (125 ml) cold, unsalted butter
  • 2 tbsp (30 ml) whipping cream
  • 1 egg yolk
  • 1/2 cup (125 ml) unsalted butter
  • 2 large eggs
  • 1/2 cup plus 2 tbsp ((125 ml plus 30 ml) sugar
  • 2 tbsp (30 ml) AP flour
  • 1 cup (250 ml) finely grated, unsweetened coconut fresh or frozen and thawed. I didn't have either, so I used 1 cup grated unsweetened coconut and put it in a small bowl and added 2 tsp water. I stirred it well and let it sit, so that it slightly reconstituted. It perfectly imitated freshly grated coconut!
  • 2 small bananas
  • large coconut flakes toasted
  • icing sugar for dusting on top

Instructions

  1. PASTRY

    Put the flour, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment.

    Using the large holes on a box grater, grate the butter into the bowl. Mix on low until the flour has reached rough meal consistency.

  2. Lightly mix the cream and egg yolk together and add it to the flour mixture. Mix till just blended and coming together.

    Form the dough into a flat disk, wrap in plastic film and refrigerate for 1 hour

  3. On a lightly floured surface, roll out the dough after it has sat outside again for 10 minutes or so. Roll it to fit a 4 x 13 inch (10 x 33 cm) tart pan with a removable bottom. For maximum volume, work dough slightly up above the edges of the pan.

    Prick the bottom and sides with a fork and place the tart shell into the freezer for 20 minutes or until firm.

  4. Preheat oven to 350F (180C)

    Line the whole interior of the shell with foil and fill with baking beans or pie weights.

  5. Bake for 15 minutes or until the edges of the pastry are dry and set. Remove the beans and foil and continue baking another 15-20 minutes or just until the pastry is golden brown. Transfer to a wire rack and cool completely.

  6. FILLING

    Put the butter in a small saucepan on medium heat. Melt until it turns golden brown and has a nutty aroma (this will occur just after the foam subsides) Cool slightly.

  7. In the bowl of a stand mixer, with the whisk attachment, beat the eggs and sugar until thick and light in colour.
  8. Add the warm butter and whip till combined. Add the flour and mix until the batter is smooth. Add the coconut and mix just to combine.
  9. Peel the bananas and cut into 1/4 inch thick (5mm) slices. Place in a single layer across the bottom of the tart shell, filling in as many gaps as possible. Pour the filling over the bananas.

  10. Bake the tart until golden brown and slightly puffed, about 1/2 hour.

    Cool on a wire rack.

    Remove the sides of the tart pan.

    Place on a serving platter, garnish with coconut shavings and icing sugar.

Recipe Notes

Serve this with a lovely vanilla, caramel or ginger ice cream. Or whipping cream!
This could easily be baked up in a round tart pan as well, if that is what you have. I would not go larger than a 9" though.
Adapted from Food and Drink magazine, Spring 2016