Banana Coconut Tartlets


Indulge in the tropical flavors of our Banana Coconut Tartlets! These bite-sized treats blend creamy banana and luscious grated coconut for a delightful dessert experience. Perfect for any occasion, satisfy your sweet cravings with this easy-to-make recipe!
To make this delightful party snack tartlets, click on the video tutorial and print out the recipe below.
Thank you
Please click image below to view Video Tutorial:

Banana Coconut Tartlets
Course:
Snack
Cuisine:
Western
Ingredients
PASTRY
- 250 g plain flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 125 g cold unsalted butter
- 2 tablespoon cold water
- 1 whole egg
EGG WASH:
- 1 whole egg
- 1 tablespoon water
BANANA and COCONUT FILLINGS
- 300 g grated coconut
- ¼ teaspoon salt
- 65 g sugar
- 1½ tablespoon custard powder
- 50 g softened unsalted butter
- 2 whole eggs
- 5 bananas mashed or sliced
- Slivered almonds optional
Instructions
PASTRY
-
In a food processor, add plain (all purpose) flour, sugar and salt.
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Switch ‘ON’ the processor for a few seconds to mix the dry ingredients together.
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Cut cold unsalted butter into small pieces and add to processor.
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Pulse for a few times until it resembles coarse breadcrumbs.
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Add in cold water, egg and pulse a few times until it forms into a dough.
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Remove dough, wrap in a plastic bag and keep in the fridge until ready to use.
BANANA and COCONUT FILLINGS
-
In a bowl, add grated coconut, salt, sugar, custard powder, softened unsalted butter and beaten eggs.
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Mix everything thoroughly together and set it aside.
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Mash bananas or slice finely, Cover and set aside in fridge.
ASSEMBLY
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Remove pastry dough from fridge and take out enough dough to fill the tartlet mould.
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Roll dough into a ball and place it in tartlet mould. Press until it forms into shape. Trim off excess dough.
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Arrange tartlet moulds in a baking tray and poke holes in the base of the formed dough.
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Put some mashed (or sliced) banana into each tartlet moulds about ¾ full.
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Cover the top with the grated coconut mixture.
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Top up with slivered almonds (optional) and apply egg wash lightly.
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Bake in a preheated oven at 160C until golden brown (about 20 minutes).
Recipe Notes
- If you want the slivered almonds not to be so brown, you could add them (with the egg wash) mid way through baking.
- Instead of mashing bananas, you could slice them thinly.
- It is better to prepare banana fillings when ready to fill the tartlets.
- This recipe is versatile. You could vary it to make just coconut tartlets.
- The mashed banana could also be mixed with the grated coconut.
- Banana slices could be placed on top instead of at the bottom.
