Banana and Coconut Tart
Indulge in the tropical flavors of this irresistible Banana and Coconut Tart, a dessert that combines the creamy sweetness of ripe bananas with the nutty charm of shredded coconut. Nestled in a buttery, homemade crust, the luscious filling of sweetened condensed milk, eggs, and vanilla bakes to perfection, creating a silky, golden center that will melt in your mouth. With its crisp pastry base and rich, fruity topping, this tart strikes the perfect balance between texture and taste. Ideal for entertaining or a casual family treat, this recipe is easy to follow and ready to impress. Serve chilled for a refreshing dessert that's both comforting and exotic, making every bite a little slice of paradise. Keywords: banana tart, coconut dessert recipe, creamy banana tart, homemade tart crust, tropical dessert ideas.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold)
- 2 tablespoons Granulated sugar
- 2 tablespoons Cold water
- 3 Ripe bananas
- 100 grams Shredded coconut (unsweetened)
- 200 ml Sweetened condensed milk
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch tart pan with removable bottom.
To prepare the crust, mix all-purpose flour, granulated sugar, and salt in a large bowl.
Cut the cold butter into small cubes and add it to the flour mixture. Use your fingertips or a pastry cutter to blend it until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
Gather the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes in the refrigerator.
Roll out the chilled dough on a floured surface into a circle large enough to fit the tart pan. Transfer it carefully to the pan, pressing it into the edges and trimming any overhang.
Pierce the bottom of the crust with a fork to prevent puffing, and bake the crust in the preheated oven for 10 minutes. Remove and set aside.
In a medium bowl, mash the ripe bananas until smooth. Add the shredded coconut, sweetened condensed milk, eggs, vanilla extract, and salt. Mix until fully combined.
Pour the banana and coconut filling into the partially baked tart crust, spreading it evenly.
Bake the tart in the oven for 30-35 minutes or until the filling is set and the top is lightly golden.
Remove the tart from the oven and allow it to cool in the pan for 15-20 minutes before transferring it to a wire rack.
Refrigerate the tart for at least 1 hour to chill and set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 23.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
