Sima Coconut Banana Cream Tart |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I would use another line for the recipe's name if I could to add some more adjectives,crusty,crunchy ,creamy,crunchy again.My wife SIMA is a big fan of coconut,she always asks for coconut dessert,so that was the result. Ingredients:
crust |
125 grams digestive biscuits crumb or graham crackers crumbs |
65 grams butter melted |
coconut crust |
2 large eggs |
1 cup sugar |
1/4 self-rising flour |
1 cups of condensed milk |
60 grams butter, melted |
125 grams coconut |
1 tsp. vanilla extract |
1 ripe banana |
1 package coconut pudding mix |
toasted coconut for garnishing. |
Directions:
1. Preheat oven to 375 F and grease a 23cm tart pan with butter and set aside.
2. Digestive crust:
3. Mix crumbs with melted butter and press evenly in tart pan. Chill while you mix the second
4. Crust layer.
5. Coconut crust:
6. In a large bowl, mix together the eggs, sugar, condensed milk, vanilla, self rising flour and melted
7. Butter till all combined. Fold in the coconut till all combined.
8. Pour mixture over Digestive crust distributing it evenly. Bake for 30 minutes till edges are lightly
9. Browned. Cool completely.
10. Once cooled, cut banana into thin slices and arrange evenly over cooled coconut crust.
11. Make the coconut pudding mixture as directed on the package. Let cool for 5 minutes stirring
12. Occasionally. Then pour it over the banana layer evenly.
13. Sprinkle coconut over top and chill.
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