Ingredients
For the dough:
- 1 1/4 cups all-purpose flour
- 8 Tbsp butter
- 1 tsp sugar
- ice water , as needed to bring the dough together
For the filling:
- 3 large eggs
- 3 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 1/2 Tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded coconut
For the topping:
- 2 bananas , sliced
- 1 cup heavy cream , whipped
- coconut chips , toasted
Servings: tart
Units:
Instructions
For the dough
- Simply cut together the butter, flour and sugar, until pea-sized lumps form. Then sprinkle on water, incorporating with a large fork, a little at a time, until the mixture can be pressed into a ball.
- Chill the flattened disk about 30 minutes, then roll thinly and press into a 9 or 10 inch tart pan. Be careful not to pull the dough into place, as this will cause it to shrink excessively when baked.
- Preheat the oven to 400F (you may refrigerate the tart while you wait, if needed). Cover the tart with foil, shiny side down, and add some dry rice or beans to weigh the foil down. Cook for about 20 minutes, remove the foil, prick all over with a fork, and then bake until desired look is achieved, from pale gold to nutty brown (I was happy after about 5-8 minutes).
For the coconut custard filling:
- Whisk together the eggs, yolks, sugar, vanilla extract, and flour.
- On the stovetop, heat the milk with shredded coconut until steaming. Then, whisk the hot milk mixture into the egg mixture (a couple of tablespoons at a time, so as not to curdle the eggs). Then return to stove and cook gently until it becomes as thick as pudding. Pour into the cooked and cooled tart shell. Press plastic wrap on top (to keep a skin from forming) and refrigerate until fully chilled.
- Next, remove saran and cover with happy slices of banana.
- Whip up some cream and slather thickly on top of the tart. (The bananas can be completely masked beneath the whipped cream, but I prefer to leave them peeking out on the edges so guests know what they’re in for). Sprinkle with lightly toasted coconut flakes (you can do this in a dry skillet – it just takes a few seconds, so watch them carefully). Serve immediately.