Coconut, Banana and Peanut Tart

Instructions

1. 1

   In a food processor, blend the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor. Add the peanuts and coconut. Knead for 30 seconds or until smooth.

2. 2

   Press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) deep tart pan with removable bottom. Prick the dough with a fork. Freeze for 15 minutes.

3. 3

   With the rack in the middle position, preheat the oven to 375°F (190°C).

4. 4

   Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights.

5. 5

   Bake for 15 minutes. Gently remove the pie weights and foil. Return to the oven and bake for another 15 minutes or until cooked and golden. Let cool on a wire rack.