Banana Coconut Tartlets
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g plain flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 125 g cold unsalted butter
- 2 tablespoon cold water
- 1 whole egg
- 1 whole egg
- 1 tablespoon water
- 300 g grated coconut
- ¼ teaspoon salt
- 65 g sugar
- 1½ tablespoon custard powder
- 50 g softened unsalted butter
- 2 whole eggs
- 5 bananas (mashed or sliced)
- Slivered almonds (optional)
Instructions
- 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.
- 7
In a bowl, add grated coconut, salt, sugar, custard powder, softened unsalted butter and beaten eggs.
- 8
Mix everything thoroughly together and set it aside.
- 9
Mash bananas or slice finely, Cover and set aside in fridge.
- 10
Remove pastry dough from fridge and take out enough dough to fill the tartlet mould.
- 11
Roll dough into a ball and place it in tartlet mould. Press until it forms into shape. Trim off excess dough.
- 12
Arrange tartlet moulds in a baking tray and poke holes in the base of the formed dough.
- 13
Put some mashed (or sliced) banana into each tartlet moulds about ¾ full.
- 14
Cover the top with the grated coconut mixture.
- 15
Top up with slivered almonds (optional) and apply egg wash lightly.
- 16
Bake in a preheated oven at 160C until golden brown (about 20 minutes).