Seychelles-Creamy Coconut & Banana Tart

coconut cream

🥗Healthier: light coconut milk

💰Cheaper: coconut milk

Light coconut milk reduces fat content while still providing coconut flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness naturally, while brown sugar is often less expensive.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative to gelatin.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: none

Coconut whipped cream offers a dairy-free option.

Combine 1.5 cups of regular flour, 8 tablespoons of butter, and 1 teaspoon of sugar in a KitchenAid mixer.

Mix until the mixture resembles small pebbles or crumbs.

Add ice water, one tablespoon at a time, until the mixture holds together in a ball.

Chill the pastry in the refrigerator for about 30 minutes.

Whisk together 3 eggs and 3 egg yolks in a bowl.

Add 0.5 cups of sugar and 1 teaspoon of vanilla essence to the eggs and whisk until combined.

In a small saucepan, combine 2 cups of milk and 1 cup of unsweetened coconut flakes and warm over medium heat.

Gradually add the warm milk mixture to the egg mixture while whisking continuously to prevent curdling.

Pour the custard mixture into a medium saucepan and cook over medium heat until thickened, stirring constantly.

Preheat the oven to 350°F (175°C).

Roll out the chilled pastry and fit it into a 9-inch pie tart pan, covering the bottom without riding up the sides.

Blind bake the pastry for 20 minutes with foil on top, then remove the foil and poke holes with a fork.

Return the pastry to the oven for an additional 5 minutes until lightly browned.

Remove the pastry from the oven and let it cool slightly before adding the custard.

Pour the coconut custard into the slightly warm tart shell and smooth the top.

Slice 2 bananas and arrange them over the coconut custard layer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens