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Banana, Coconut and Honey-Cream Tarts

Teri & Jenny
5 from 1 vote
Servings 8

Ingredients
  

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.
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