Daily Archives: January 14, 2011

Coconut and Banana Tart

Sister the First ‘phoned this evening and I was immediately inspired to give you a tart recipe.  This is a lovely tart that I have made for many dinner parties over the years.  Tarts, sweet or savoury, are always impressive on the table, whether they are large ones for slicing or individually served with an attractive garnish.  Don’t be afraid of making pastry or baking blind – it’s all about lightness of touch.  Follow the instructions and you’ll be as right as ninepence.

COCONUT & BANANA TART

Cococnut & Banana Tart

Utensils:
1 x large bowl
2 x medium mixing bowls
1 x small bowl
1 x rolling pin
8” / 22cm flan dish – greased and floured
Foil
1 x lemon squeezer
2 x small pan
Piping bag and nozzle for piping cream

Ingredients:
Pastry:
7oz / 200g plain flour
A pinch of salt
3 ½ oz / 100g butter
3 tablespoons cold water
Filling:
7 tablespoons of milk
3oz / 90g caster sugar
3 ½ oz /100g dessicated coconut
2 eggs – beaten
1 tablespoon rum
5 bananas – sliced
the juice of 1 lemon
Syrup:
1 tabelspoon rum
4 tabelspoons sugar
To decorate:
¼ pint / 150ml double cream
8 glace or maraschino cherries

Method:
Pre-heat the oven to 200 / 400 / 6
Make the pastry:  Sift the flour and a pinch of salt into a large bowl
Cut the butter into small pieces and rub into the flour
Add the water and mix to a dough, keeping your movements quick and light
Roll out the dough on a floured surface and line the prepared flan dish
Prick the base lightly with a fork and place a circle of foil on top of the base of the dish on top of the pastry – this is one method ‘baking blind’
Bake in the oven for about 15 minutes until the pastry is beginning to form a slight crust
Remove the foil from the pastry and return to the oven for about another 10 minutes, the pastry should be lightly browned
Remove from the oven and leave to cool
Now make the filling.  Boil the milk in a small pan and leave to cool slightly
Mix together the coconut and the sugar in a small bowl, then stir in the eggs
Add the milk, stirring in a gentle figure of eight
Return the mixture to the pan and thicken over a low heat, still stirring in a brisk figure of eight
Stir in the rum and set aside to cool
Toss the banana slices in the lemon juice to stop them going brown
Strain off the juice and put it aside
In a small pan, mix the rum, sugar and strained lemon juice
Heat the mixture over a low heat, stirring, until the sugar dissolves
Turn up the heat and bring the mixture to the boil, stirring constantly, to form a thick syrup
Pour the coconut mixture into the pastry case
Arrange the bananas attractively on the top
Pour the syrup evenly over the top of the bananas and leave for half an hour to settle down
Decorate with the cream and cherries
Et voila!

Note:  Tarts and quiches are always best served at room temperature or above and should never be unpleasantly cold

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