Made with AI
Caribbean Banana Coconut Tart
Ingredients
- all-purpose flour1 1/4 cups
- unsalted butter1/2 cup
- granulated sugar1/4 cup
- salt1/4 teaspoon
- ice water1-2 tablespoons
- ripe bananas2 pieces
- coconut milk1 cup
- light brown sugar3/4 cup
- large eggs2 pieces
- rum extract1 teaspoon
- ground cinnamon1/2 teaspoon
- ground nutmeg1/4 teaspoon
- shredded coconut1/2 cup
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
- 3
Cut in the chilled, diced unsalted butter until the mixture resembles coarse crumbs.
- 4
Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
- 5
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 6
Roll out the chilled dough on a lightly floured surface and fit it into a tart pan.
- 7
Arrange the sliced bananas evenly over the bottom of the tart crust.
- 8
In a medium bowl, whisk together the coconut milk, light brown sugar, large eggs, rum extract, ground cinnamon, and ground nutmeg until well combined.
- 9
Pour the coconut milk mixture over the bananas in the tart crust.
- 10
Sprinkle the shredded coconut evenly over the top.
- 11
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown.
- 12
Allow the tart to cool completely before serving. Enjoy your Caribbean Banana Coconut Tart!
