Banana Coconut Tartlets

I am quite sure that many have tried the more commonly available fruit tarts, egg tarts and coconut tarts. But have you ever tried banana coconut tarts before? The combined flavours and texture of both brings a different level to the taste buds. The correct name for these mini tarts should be tartlets.

To make this delightful party snack tartlets, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

https://youtu.be/d_DOK5YKt7M

 

Print
Banana Coconut Tartlets
Course: Snacks
Cuisine: Western
Author: Shiokman Eddie
Ingredients
PASTRY
  • 250 g plain flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 125 g cold unsalted butter
  • 2 tablespoon cold water
  • 1 whole egg
EGG WASH:
  • 1 whole egg
  • 1 tablespoon water
BANANA and COCONUT FILLINGS
  • 300 g grated coconut
  • ¼ salt
  • 65 g sugar
  • tablespoon custard powder
  • 50 g softened unsalted butter
  • 2 whole eggs
  • 5 bananas mashed or sliced
  • Slivered almonds optional
Instructions
PASTRY
  1. In a food processor, add plain (all purpose) flour, sugar and salt.
  2. Switch ‘ON’ the processor for a few seconds to mix the dry ingredients together.
  3. Cut cold unsalted butter into small pieces and add to processor.
  4. Pulse for a few times until it resembles coarse breadcrumbs.
  5. Add in cold water, egg and pulse a few times until it forms into a dough.
  6. Remove dough, wrap in a plastic bag and keep in the fridge until ready to use.
BANANA and COCONUT FILLINGS
  1. In a bowl, add grated coconut, salt, sugar, custard powder, softened unsalted butter and beaten eggs.
  2. Mix everything thoroughly together and set it aside.
  3. Mash bananas or slice finely, Cover and set aside in fridge.
ASSEMBLY
  1. Remove pastry dough from fridge and take out enough dough to fill the tartlet mould.
  2. Roll dough into a ball and place it in tartlet mould. Press until it forms into shape. Trim off excess dough.
  3. Arrange tartlet moulds in a baking tray and poke holes in the base of the formed dough.
  4. Put some mashed (or sliced) banana into each tartlet moulds about ¾ full.
  5. Cover the top with the grated coconut mixture.
  6. Top up with slivered almonds (optional) and apply egg wash lightly.
  7. Bake in a preheated oven at 160C until golden brown (about 20 minutes).
Recipe Notes
  • If you want the slivered almonds not to be so brown, you could add them (with the egg wash) mid way through baking.
  • Instead of mashing bananas, you could slice them thinly. It is better to prepare banana fillings when ready to fill the tartlets.
  • This recipe is versatile. You could vary it to make just coconut tartlets. The mashed banana could also be mixed with the grated coconut. Banana slices could be placed on top instead of at the bottom.

Combined Banana and Coconut Filling

Also do check out my Facebook Page : Shiokman for links to other recipes

 

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