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    Home > Blog > Pies & Tarts > Banana, Coconut and Honey-Cream Tarts

    Banana, Coconut and Honey-Cream Tarts

    by Teri Lyn Fisher · Published: Jun 28, 2017 · Modified: Jun 6, 2020

    Jump to Recipe

    Banana, coconut, and honey cream tarts with a spoon. There is something about mini / individual desserts that make the process of making it much more pleasant. Take for instance these little Banana Coconut and Honey Cream Tarts. The idea of making these little tart shells to me is something that doesnt really seem worth my time, but once I see this cute image (made with mini bananas no less!) my mind is changed. I also love a lighter cream filling in the summer, and I think this is a super great alternative to something like strawberry shortcake, if you’re not in a strawberry type of mood. I’m a big fan of banana anything, so this is a new fav dessert recipe for me. I hope you guys like it too.
    ♥
    Teri
    Banana, coconut, and honey cream tarts  cut in half with a fork.

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    Banana, coconut, and honey cream tarts with a spoon.

    Banana, Coconut and Honey-Cream Tarts

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      INGREDIENTS  

    • 1 pound pie dough, rolled ⅛ inch thick

    filling

    • ¼ cup sugar
    • ¼ cup honey
    • 2 tablespoons cornstarch
    • ¼ teaspoon salt
    • 2 ½ cups milk
    • 2 egg yolks, beaten
    • 1 tablespoon unsalted butter
    • 1 tablespoon vanilla extract
    • 1 cup heavy cream

    topping

    • 4 baby bananas, halved lengthwise
    • 2 tablespoons plus 2 teaspoons turbinado sugar
    • toasted coconut flakes
    • honey for drizzling

      INSTRUCTIONS  

    • Preheat oven to 400˚F.
    • Line 8 mini tart pans with pie dough and score the bottom of each with a fork.
    • Place tart pans onto a sheet pan and bake for 12 to 15 minutes or until tart shells are golden brown.
    • Remove from oven and cool for about 20 minutes before removing from molds and continuing to cool on cooling racks.
    • Filling: Pour sugar, honey, cornstarch, salt, and milk into a saucepan and whisk together.
    • Place saucepan over medium-low heat and cook mixture, stirring frequently, until mixture simmers. Whisk 1 cup of the scalding milk mixture into the egg yolks, then pour the mixture back into the saucepan.
    • Continue to cook the mixture over medium-low heat, constantly stirring, until the pudding is thick enough to coat the back of a wooden spoon.
    • Remove from heat, place over an ice bath and stir in butter and vanilla.
    • Once pudding has cooled down, whip the heavy cream until medium peaks form and fold into the pudding.
    • Press 1 teaspoon of turbinado sugar evenly over the cut-side of each baby banana half. Using a brulee torch, gently brulee the sugar atop each banana half until fully caramelized and a hard shell forms.
    • To assemble: Fill each tart shell with honey-cream and top each with a bruleed baby banana half. Finish each tar.t with a sprinkle of toasted coconut flakes and a drizzle of honey. Serve.

    June 28, 2017 / 15 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Lime Sugar Cookies with Pineapple Buttercream
    Next Post: Raspberry Rhubarb Clafoutis Next Post >

    Reader Interactions

    June 28, 2017 / 15 Comments

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    1. Maureen

      September 05, 2021 at 12:29 pm

      Before I make these for the first time (can hardly wait to taste them!)- do I score (make cuts or lines) or dock the bottom of the tarts with a fork? Where it says score, I wondered if the pastry cream was supposed to soak through the tart bottom to soften it? Thanks for clarifying.
      Such a great recipe- everyone is gonna love these!

      Reply
      • Jenny Park

        September 05, 2021 at 1:29 pm

        Hi Maureen! When i say score, i actually mean just to prick the bottom of the tart dough all over with a fork, to prevent the bottom of the tart shells from trapping steam and causing air bubbles to form. I’ll update my wording in the recipe so it’s more clear!

        Reply
    2. Marina

      August 05, 2018 at 9:27 am

      Could you use coconut milk or cream (instead of milk) for an extra coconuty flavor?

      Reply
      • Jenny Park

        August 06, 2018 at 12:00 pm

        Totally! Either should work fine in this recipe (from a can or carton)! I just wouldn’t recommend using “lite” coconut milk.

        Reply
    3. Katia

      May 09, 2018 at 10:44 am

      Beautiful! Can you freeze / refrigerate the tart with the filling inside for a period of time? How do you recommend storing it and for how long?

      Reply
      • Jenny Park

        May 12, 2018 at 11:36 am

        Yes, you can assemble and freeze these tarts up to 3 days ahead of time, BUT WITHOUT the brûléed bananas on top! Then when ready to serve, you can thaw and add the bananas! :)

        Reply
    4. Victoria

      February 11, 2018 at 10:32 am

      Do you have a recommended recipe for the pie crust that would work well for this?

      Reply
      • Jenny Park

        February 12, 2018 at 10:36 am

        Yes! Just added a link in the ingredient list to one of our cream cheese pie doughs that i love!

        Reply
    5. Inger

      September 20, 2017 at 2:34 pm

      This looks incredible! I’m sure it tastes incredible too! Cannot wait to make this!

      Reply
    6. Polly

      September 13, 2017 at 8:44 am

      What size is mini?
      Thanks

      Reply
    7. nyatichi

      June 30, 2017 at 5:24 am

      not a fan of bananas but i should try this as they look incredible

      Reply
    8. tmsky

      June 29, 2017 at 7:43 pm

      many thanks – BANANA, COCONUT AND HONEY-CREAM TARTS

      Reply
    9. Sabrina B

      June 29, 2017 at 4:13 pm

      wow, creativity bonus! Beautifully photographed too, thank you for this lovely recipe and love the honey too!

      Reply
      • Teri Lyn Fisher

        July 05, 2017 at 9:42 am

        Thank you so much!

        Reply
    10. jane

      June 29, 2017 at 4:32 am

      love it…honey is sweet. looks delicious

      Reply

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