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Banana tart with toasted coconut
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Whip up deliciously easy banana tarts for summer nights.
Ingredients:
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1 (about 200g) banana, cut diagonally into 5mm-thick slices
  • 4 (7cm diameter) frozen shortcrust sweet pastry cases
  • 10g (2 tsp) butter, at room temperature
  • 5.20 gm shredded coconut
  • 40.40 gm thickened cream (optional)
Instructions:
  • Preheat the oven to 220°C. Coat sliced banana in brown sugar until well coated.
  • On a baking tray, arrange the pastry cases. Distribute about 4-5 banana slices into each pastry case. Add a dollop of 1/2 teaspoon of butter on top of the banana slices. Finish by sprinkling each with coconut.
  • Put in the oven that's already nice and hot until the banana caramelizes and the coconut turns a lovely golden brown, in about 10-12 minutes.
  • Take out of the oven and let it rest for 5 minutes to cool down a bit. Optionally, accompany with cream.

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