Best Coconut Banana Tartlets Recipes

STRAWBERRY AND BANANA TARTLETS IN COCONUT PASTRY SHELLS

Steps:

• In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal. Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour. Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface. Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough. Prick the shells with a fork and bake them in a preheated 425°F. oven for 5 minutes. Reduce the heat to 375°F. and bake the shells for 12 to 15 minutes more, or until they are golden. Transfer the shells to a rack and let them cool. The shells may be made 1 day in advance and kept in an airtight container.
• In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat. In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt. Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly. Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter. Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours. The custard may be made 8 hours in advance and kept covered and chilled. In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard.
• Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze. Sprinkle the tartlets with the toasted coconut.

COCONUT-BANANA TARTLETS

Steps:

• Mix flour, coconut, sugar and salt in processor until well blended. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and chill until dough is firm, at least 2 hours and up to 1 day.
• Preheat oven to 375°F. Divide dough into 6 equal pieces. Roll out each dough piece on lightly floured surface to 1/8-inch thickness. Cut out 6-inch rounds. Line six 4-inch-diameter tartlet pans with removable bottoms and 3/4-inch-high sides with dough rounds. Freeze crusts 15 minutes.
• Place tartlet pans on large baking sheet. Bake crusts 10 minutes; pierce with toothpick if crusts bubble. Continue to bake until crusts are pale golden, about 10 minutes longer. Cool crusts on baking sheet. Reduce oven to 350°F.
• Place coconut in medium bowl medium bowl. Add banana slices and toss gently to coat. Stir cream and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to boil. Pour cream mixture over banana mixture; gently combine. Spoon filling into prepared crusts.
• Bake tartlets on baking sheet until filling bubbles and coconut is lightly toasted, about 25 minutes. Cool tartlets on rack 5 minutes. Carefully push up pan bottoms to free tartlets from pans. Cool tartlets completely and serve.