Tart Crust
340g All Purpose Flour
130g Icing Sugar/ Powdered Sugar
5g Vanilla Sugar (1 tsp. vanilla essence)
2g Salt
1 Egg (weighs 58-60g with shell)
180g Unsalted Buttert (cold)

Coconut Filling
60g Unsalted Butter (room temperature)
40g Almond Flour
1 Egg (weighs 58-60g with shell)
40g Icing Sugar / Powdered Sugar
40g Desiccated Coconut
25g All Purpose Flour
20g Whole / Full Milk

2 Gelatine Sheets (3,4g), or 3g Gelatine Powder
100g Apricot Jam / Jelly
50g Water

2 bananas (around 15cm long)

Step By Step Instruction

Step 1

For the tart crust, blend together the flour, icing sugar, salt, vanilla sugar, egg and butter. If you don't have a blender, you can mix the ingredients with your hands.

Step 2

knead till a dough is formed.

Step 3

Wrap the dough with a cling wrap, and refrigerate for at least 30 minutes.

Step 4

Once the dough is refrigerated, roll the dough into 3mm thick.

Step 5

You need a 15cm tart ring. If you don't have tart ring, you can use a 15cm spring form pan. It will do just fine.

Step 6

Gently transfer the cut out dough.

Step 7

Use a teaspoon and gently presses the edge to fill up the gap.

Step 8

Cut a strip about 2.5cm to 3cm wide.

Step 9

Roll up the dough strip.

Step 10

Gently place the dough strip along the side of the pan.

Step 11

Make some wholes using a fork.

Step 12

For the filling, whisk the room temperature butter till smooth.

Step 13

Add in the almond flour and mix well.

Step 14

Add in the egg and mix well.

Step 15

Add in the icing sugar and mix well.

Step 16

Add in the desiccated coconut and mix well.

Step 17

Add in the flour and milk and mix well.

Step 18

Fill the pipping bag with the coconut filling and pipe it onto the tart shell.

Step 19

Use a teaspoon to level out the coconut filling.

Step 20

Sprinkle some desiccated coconut.

Baking mode: Top & bottom heating elements without fan.

Baking Temperature 180°C, Baking Time 25 minutes.

Step 21

Baking time may vary depending on the accuracy and type of your oven.

Step 22

For the glaze, soak the gelatine sheets in cold water.

Step 23

Mix the jam and water, and heat up in the microwave for 30 seconds.

Step 24

Add in the soaked gelatine into the jam mixture, and stir till the gelatine is completely dissolved.

Step 25

Slice the banana 2mm to 3mm thick.

Step 26

Arrange the sliced banana any way you like on the tart.

Step 27

Apply the apricot glaze to prevent the banana from drying up.

Step 28

End product. Wish everyone happy baking.

I recommend you to watch the video tutorial for more clear instructions!

Michael Lim