Bananas and dried coconut are always available, so you can serve this tart year-round. It is a refreshing dessert during winter when our fresh fruit selection is limited. You can also make it with strawberries instead of the bananas. Serve this tart the same day it is made. The crust gets soggy if it sits longer than a day, and the bananas tend to discolor.
INGREDIENTS:
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- 1 baked, 9-inch Sweet Tart Dough
- 1 cup pastry cream
- 1/2 cup toasted coconut
- 4 ripe bananas, sliced
- 1 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla
INSTRUCTIONS:
- TO TOAST THE COCONUT
- Spread a single layer on a baking sheet and put in a 350° oven.
- Watch the coconut carefully, because it does not take long to toast.
- Remove from the oven when the coconut just begins to turn brown at the tips, approximately 5 minutes.
- MAKE PASTRY CREAM:
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- Add coconut (reserving a couple of tablespoons to decorate the top) to the warm Pastry Cream.
- Then allow to cool completely before using.
- Fill cooled tart shell with Pastry Cream.
- ASSEMBLE THE TART:
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- Chop bananas into VA- to V2-inch slices, and arrange slices over filling.
- Chill the tart while whipping cream.
- Beat heavy cream, honey, and vanilla until thick.
- Spread over bananas.
- Decorate top with toasted coconut.
