Banana-Coconut Cream
- 1 baked, 9-inch Sweet Tart Dough
- 1 cup Pastry Cream
- 1/z cup coconut, toasted
- 4 ripe bananas
- 1 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla
Instructions:
Bananas and dried coconut are always available, so you can serve this tart year-round. It is a refreshing dessert during winter when our fresh fruit selection is limited. You can also make it with strawberries instead of the bananas.
- To toast the coconut, spread a single layer on a baking sheet and put in a 350° oven. Watch the coconut carefully, because it does not take long to toast. Remove from the oven when the coconut just begins to turn brown at the tips, approximately 5 minutes.
- Make Pastry Cream. Add coconut (reserving a couple of tablespoons to decorate the top) to the warm Pastry Cream. Then allow to cool completely before using. Fill cooled tart shell with Pastry Cream.
- Chop bananas into 1/4- to 1/2-inch slices, and arrange slices over filling. Chill the tart while whipping cream.
- Beat heavy cream, honey, and vanilla until thick. Spread over bananas. Decorate top with toasted coconut.