Coconut Cream and Banana Custard Banoffee Tart with Whipped Coconut Vanilla Cream
Enhance your culinary creations with Kara’s premium range of coconut ingredients, renowned for their rich taste and creamy texture. Sourced from the lush plantations of Indonesia, Kara Coconut Cream & Milk embodies the essence of quality and freshness. From savoury to sweet, our coconut products are loved by chefs worldwide, adding a t
ouch of exotic flair to kitchens everywhere.Discover Kara at your nearest supermarket or reach out for wholesale enquiries at [email protected]. To learn more about Kara and their products visit their Instagram at @karacoconut
Serves: 8
INGREDIENTS
WHIPPED COCONUT CREAM
400ml tin Kara coconut cream, chilled in the fridge for at least 24 hours
2 tablespoons icing sugar, sifted
½ teaspoon vanilla extract
BASE
250 grams gluten free biscuits (I used chocolate coconut ruff)
80 grams butter, melted
pinch sea salt
COCONUT CUSTARD
2 medium, ripe but firm bananas, halved
1 tablespoon butter
2 large eggs
4 large egg yolks
½ cup caster sugar
45 grams cornflour
400ml Kara Coconut Cream
TO ASSEMBLE
½ cup caramel condensed milk or dulce de leche
4 firm but ripe medium bananas, sliced on the diagonal
whipped coconut cream, see recipe below, optional
dark chocolate for grating, (72% cocoa)
EQUIPMENT: 22cm loose based tart tin
METHOD
WHIPPED COCONUT CREAM: Tip the coconut cream into a chilled bowl of a stand mixer, add the icing sugar and vanilla and whisk until thick and light. This will take about 10 minutes. Cover and chill for 1 hour or up to 2 days.
CRUST: Put the biscuits, butter and salt in a food processor and process until it resembles damp crumbs. Tip into the tin and press firmly into the base and up the sides. Place in the fridge to chill.
CUSTARD: Heat the butter in a frying pan over a medium/low heat and fry the bananas on both sides until very soft and lightly caramelised. Set aside.
Whisk the eggs, yolks, sugar and the cornflour together in a bowl until totally smooth. Whisk in the coconut cream then pour into a medium pot. Whisking constantly, cook over a low heat until very thick and smooth and the mixture is starting to pull away from the sides of the pot and the cornflour is cooked out. This will take at least 8 minutes.
Put the custard and the bananas in a food processor and blitz until smooth. Tip into a bowl and press a piece of plastic wrap down on the surface. Cool then chill until ready to use. Custard can be made 3 days ahead.
TO ASSEMBLE: Spread the caramel over the base and top with a thick layer of sliced bananas. Give the custard a good stir to loosen it, then spoon over the banana and carefully spread to an even layer. Top with the whipped coconut cream if using then the grated chocolate.
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