Banana and coconut tart

    4 hours 35 min

    A delicious tart with a biscuit base, a layer of bananas and a rich coconut filling. Garnish with more sliced ​​bananas and toasted desiccated coconut, if desired.

    2 people made this

    Serves: 8 

    • Base
    • 175g Rich Tea biscuits
    • 100g butter, softened
    • 1 egg
    • Filling
    • 250ml water
    • 2 tablespoons of cornflour
    • 1 (397g) tin condensed milk
    • 3 egg yolks, beaten
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract
    • 40g desiccated coconut, toasted (see note)
    • 2 firm bananas, sliced
    • 1 lemon, juiced
    • whipped cream, to serve

    Prep:25min  ›  Cook:10min  ›  Extra time:4hr  ›  Ready in:4hr35min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease and line a 23cm tart tin with a loose bottom.
    2. Place biscuits in a food processor; blend to form crumbs. Add butter and egg and process until the mixture comes together and forms a ball.
    3. Transfer biscuit mixture into prepared tin and press down with the back of a spoon to form a base; bake in preheated oven for 8 minutes. Set tart base aside to cool.
    4. Heat water and cornflour in a heavy-bottomed saucepan over low heat until flour has dissolved; add the condensed milk and remove from heat to cool slightly.
    5. Stir in beaten egg yolks until well combined. Stir mixture, over low heat, until it starts to thicken. Stir in butter, vanilla and coconut; set mixture aside to cool.
    6. Peel the bananas and cut into thin slices; arrange the banana slices on the cooled tart base and pour lemon juice on bananas to prevent them from going brown.
    7. Pour the cooled coconut mixture on top of banana slices. Cover tart with cling film and chill in fridge for at least 2 hours or until the filling is firm.
    8. Garnish with more sliced ​​bananas and grated coconut, if desired. Serve with whipped cream.


    Toast the coconut in a non-stick pan over medium heat, stirring constantly, until the coconut has turned a golden brown.

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