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.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a 9-inch tart pan with removable bottom.

Step 2

To prepare the crust, mix all-purpose flour, granulated sugar, and salt in a large bowl.

Step 3

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.

Step 4

Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.

Step 5

Gather the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes in the refrigerator.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Pour the banana and coconut filling into the partially baked tart crust, spreading it evenly.

Step 10

Bake the tart in the oven for 30-35 minutes or until the filling is set and the top is lightly golden.

Step 11

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.

Step 12

Refrigerate the tart for at least 1 hour to chill and set before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1171.3 grams (1171.3g)

Amount per serving	% Daily Value*
Calories	3498

Total Fat 180.80g	232%
Saturated Fat 126.20g	631%
Polyunsaturated Fat 0.90g
Cholesterol 678mg	226%
Sodium 1117mg	49%
Total Carbohydrate 423.70g	154%
Dietary Fiber 30.70g	110%
Total Sugars 214.40g
Protein 65.30g	131%

Vitamin D 152IU	760%
Calcium 868mg	67%
Iron 16mg	88%
Potassium 2958mg	63%

*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.

Source of Calories

Fat: 45.4%

Protein: 7.3%

Carbs: 47.3%