Coconut, Banana and Peanut Tart
Coconut, Banana and Peanut Tart
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 1/2 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 1 tbsp (15 ml) ice water
- 3 tbsp roasted salted peanuts, coarsely chopped
- 3 tbsp sweetened grated coconut
- 1 can (14 oz/398 ml) coconut milk
- 2 very ripe bananas, sliced into rounds (see note)
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 1 tbsp unbleached all-purpose flour
- 1 pinch turmeric (optional)
- 2 eggs
- 1 1/2 cups (375 ml) 35% whipping cream
- 2 tbsp sugar
- 2 to 3 bananas, ripe but firm, cut into slices 1/2 inch (1 cm) thick
- 3 tbsp roasted salted peanuts, coarsely chopped
- 3 tbsp sweetened grated coconut, roasted
- 1 maraschino cherry (optional)
Instructions
- 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.
- 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.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights.
- 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.
Coconut, Banana and Peanut Tart