Ingredients for Banana And Coconut Tart
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How to Make Banana And Coconut Tart
- Preheat oven to 190°C (375°F).
- Place a pre-made pastry crust into a greased 9-inch pie dish, or line a dish with puff pastry.
- Blind bake the crust for 15 minutes. This prevents a soggy bottom.
- In a bowl, whisk together 2 large eggs, 1 cup shredded coconut, ½ cup granulated sugar, and a pinch of salt.
- Heat 1 cup of milk in a saucepan until boiling. Gradually whisk the hot milk into the egg mixture until smooth.
- Return the mixture to the saucepan over medium heat and cook, stirring constantly, until the mixture thickens slightly (about 2-3 minutes). Do not boil.
- Remove from heat and stir in 1 tablespoon of dark rum (optional).
- Pour the custard into the pre-baked pastry shell.
- Arrange sliced bananas (2-3 ripe bananas, sliced) over the top of the custard.
- Bake for 10-12 minutes, or until the custard is set and the bananas are lightly browned.
- Let cool slightly before sprinkling with powdered sugar and serving. For an extra flair, consider flambéing with an additional tablespoon of rum (carefully!) at the table.
- Enjoy your tropical escape!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
145g
Fat
36g
Carbs
19g
