Caramel Banana Coconut Tart

Overview

Some snacks will catch your eye when you look at them, and you will feel happy when you eat them. This caramel banana tart has been in my mind since the moment I saw it. I feel so happy and happy when I eat it. This snack originated from the banana coconut tart made by the little mole that day. I was deeply moved by the praise of a child in the blog post. The child’s mother has since embarked on the road of baking. She is tired and happy on the road. How can I miss the opportunity to taste the delicious food? I must make it. The result is that everyone must try it. It is really delicious!

Tags

• baking
• almond flour
• banana
• butter
• coconut
• egg
• fresh cream
• low gluten flour
• rum
• white sugar
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Beat butter and icing sugar until pale

   

2. 2 Add the egg liquid in 3 batches and mix well

   

3. 3 Then add almond flour and sifted low flour. Be careful not to over mix to avoid gluten.

   

4. 4 Place in a plastic bag and rest in the refrigerator for 1 hour.

   

5. 5 Roll the rested dough into a round dough

   

6. 6 Spread it on the tart mold and use a rolling pin to roll off the excess dough on the edge of the tart. Use a fork to poke small holes in the bottom of the tart shell to allow air to escape, then refrigerate for 15 minutes.

   

7. 7 Place a piece of tin foil on the tart shell, put an appropriate amount of peanuts or beans, and bake in the oven at 180 degrees for 10 minutes

   

8. 8 Finally, take out the tin foil and beans and bake for another 10 minutes until the tart shell is colored.

   

9. 9 Mix the liquid part of all ingredients evenly

   

10. 10 Add grated coconut and mix well

    

11. 11 Refrigerate for later use

    

12. 12 Peel the banana and cut into 2.5cm pieces

    

13. 13 Put butter in the pot

    

14. 14 Cook over low heat until it turns light brown, then add sugar and cook until it dissolves and becomes caramel

    

15. 15 Add bananas and rum, stir gently until bananas are evenly coated with caramel, and set aside

    

16. 16 Finally, pour the coconut custard into the tart mold

    

17. 17 Arrange the caramelized bananas and bake in the oven at 180 degrees for 25 minutes

    

18. 18 Take it out when it is not hot, cut it into pieces and eat it. It tastes better when it is cold!