I’ve been meaning to blog about this recipe for a while now. Cassie asked me several times to write it out for her and now my friend, Becky, as well. So here it is! I got this awesome pie cookbook called Sweety Pies by Patty Pinner. It’s a wonderful book filled with stories about each and every recipe. I’ve adapted her simple pie crust recipe because if followed directly, I had dry dough every time. So I use the basic recipe for pie dough as seen in the New Best Recipe by Cook’s Illustrated. It’s a great plain pie crust recipe to use. Lots of fat. Good start.
This banana coconut tart will fall apart in your mouth instantly. I would give it a good 30 minutes to cool before trying one, but once you do, the crust will collapse and warm tropical gooey goodness will fill your mouth. Served with fresh whipped cream – these are sure to make you a few friends.
Banana Coconut Tarts
1/2 stick (1/4 cup) unsalted butter, softened
1 cup sugar
1 large egg, slightly beaten
1/2 cup milk
1 ripe banana, mashed
1 1/2 cups sweetened shredded coconut
Dough for one 9-inch single pie crust (use your favorite recipe or ask your mom)
Preheat oven to 350 degrees.
In a medium-size bowl, beat the butter and sugar together until light and creamy. Beat in the egg, milk, and banana until smooth. Stir in 1 cup of the coconut.
On a lightly floured work surface, roll out the dough until 1/8 inch thick. Cut the dough into 12 circles about 1 inch larger than the mini tart pans (I used my muffin tin). Line the muffin tin with the circles of dough and trim edges even with the top of the pan.
Spoon the filling into the shells and bake until the tarts are light and toasty brown, about 20 minutes. In the last 10 minutes of baking, spread the remaining coconut on a baking sheet and bake until brown – watch it carefully so you won’t burn it. Take the tarts out of the oven and sprinkle each tart with some of the toasted coconut flakes. Let cool at least 30 min before serving.