Serving - 10
60 min

Coconut Banofee Tart

Ingredients

  • FOR THE TART BASE
  • Chilled Unsalted Butter Cubes
  • Icing Sugar
  • Flour
  • Almond Powder
  • Milk
  • Lemon Zest
  • Salt
  • Sliced Fresh Bananas
  • FOR THE FILLING
  • Prepared Dulce De Leche from NESTLÉ MILKMAID
  • MAGGI® Coconut milk powder
  • Sweetened Whipped Cream
  • Dry Sliced Coconut (Garnish)
  • Chocolate Flakes (Garnish)
  • Gold Warq
  •       
  • 120 g
  • 95 g
  • 240 g
  • 35 g
  • 50 ml
  • 1 Piece
  • Pinch
  • 4 Pieces
  •       
  • 400 g
  • 50 g
  • 300 g
  • Few Pieces
  • Few Pieces
  • Optional

Method

  • 1. Preheat the oven to 180 degrees Celsius.
  • 2. For the tart base, sieve the flour, almond powder, icing sugar and the salt. Rub the butter along with the ingredients until it resembles fresh breadcrumbs.
  • 3. Add the lemon zest and milk. Mix well making sure not to over mix the dough.
  • 4. Wrap the dough in a cling wrap and chill for 30-40 minutes.
  • 5. Roll out the chilled pastry onto a 4-5” tart base, line a cling wrap over the tart shell and blind bake for 15 minutes with baking beans.
  • 6. Remove the cling wrap & the beans and return to baking for another 10-15 minutes until crisp and golden in colour. Leave to cool.
  • 7. Spread half the NESTLÉ MILKMAID Condensed Milk prepared dulce de leche on the baked tart shell and layer the sliced bananas on top. Cover the bananas with the rest of the dulce de leche and dust some cinnamon powder.
  • 8. Add MAGGI® Coconut milk powder to the whipped cream and pipe roundel over the tart. Garnish with dry coconut slices, chocolate flakes and gold warq. Serve chilled.