Coconut Banana Tartlets Recipes

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

BANANA COCONUT CAKE

Steps:

• Cake:
• Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.
• Coconut Custard:
• Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.
• To Assemble Cake:
• In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.

COCONUT BANANA COOKIES

Steps:

• Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

BANANA AND COCONUT TART

Steps:

• Preheat oven to 375°F
• Put pastry case in a greased pie dish, or use puff pastry to line a pie dish.
• Cook blind for 15 minutes.
• Beat eggs, add coconut and sugar.
• Bring milk to boil and add little by little to mixture.
• Bring whole mixture to boil to thin.
• Remove from heat, add rum.
• Pour mixture over pastry, chop banana and arrange on top to decorate.
• Cook for 10 minutes in oven.
• Sprinkle with icing sugar and serve.
• Advice :.
• Try pouring a second shot of rum over the pie while hot, then flambéing at the table - be careful of your guests!

COCONUT-BANANA TARTLETS

Steps:

• Mix flour, coconut, sugar and salt in processor until well blended. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and chill until dough is firm, at least 2 hours and up to 1 day.
• Preheat oven to 375°F. Divide dough into 6 equal pieces. Roll out each dough piece on lightly floured surface to 1/8-inch thickness. Cut out 6-inch rounds. Line six 4-inch-diameter tartlet pans with removable bottoms and 3/4-inch-high sides with dough rounds. Freeze crusts 15 minutes.
• Place tartlet pans on large baking sheet. Bake crusts 10 minutes; pierce with toothpick if crusts bubble. Continue to bake until crusts are pale golden, about 10 minutes longer. Cool crusts on baking sheet. Reduce oven to 350°F.
• Place coconut in medium bowl medium bowl. Add banana slices and toss gently to coat. Stir cream and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to boil. Pour cream mixture over banana mixture; gently combine. Spoon filling into prepared crusts.
• Bake tartlets on baking sheet until filling bubbles and coconut is lightly toasted, about 25 minutes. Cool tartlets on rack 5 minutes. Carefully push up pan bottoms to free tartlets from pans. Cool tartlets completely and serve.

COCONUT WALNUT TART

Steps:

• Place pastry in a 9-in. fluted tart pan with a removable bottom; set aside. In a bowl, beat eggs for 1 minute. Add brown sugar, butter, milk and vanilla; mix well. Stir in coconut and walnuts. Pour into crust. , Bake at 450° for 8 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until puffed and golden brown.

STRAWBERRY AND BANANA TARTLETS IN COCONUT PASTRY SHELLS

Steps:

• In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal. Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour. Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface. Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough. Prick the shells with a fork and bake them in a preheated 425°F. oven for 5 minutes. Reduce the heat to 375°F. and bake the shells for 12 to 15 minutes more, or until they are golden. Transfer the shells to a rack and let them cool. The shells may be made 1 day in advance and kept in an airtight container.
• In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat. In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt. Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly. Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter. Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours. The custard may be made 8 hours in advance and kept covered and chilled. In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard.
• Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze. Sprinkle the tartlets with the toasted coconut.

COCONUT CREAM TARTS

Steps:

• Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
• Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
• Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
• Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
• When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.

COCONUT TARTLETS

Steps:

• Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
• Place half a teaspoon of jam in the bottom of each tartlet.
• Cream butter and sugar until light and fluffy.
• Add the egg and coconut.
• Place 1tsp of the sponge mixture on top of the jam.
• Bake for about 20 minutes until the sponge is golden brown and risen.

BANANA, COCONUT, AND CASHEW-CREAM TART

Steps:

• Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
• Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
• Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.