COOKBOOK: Mag Recipe
RATE: ❤️❤️❤️👌🏻👌🏻👌🏻👌🏻 💲
A great dessert but most certainly wasn’t a quick dessert. If you’re up for the challenge then it’s perfect for you.
Home made dough of any sort will always taste better than the pastry you buy at the supermarket but be prepared to have some free hours to make and prep. It also takes some time to have the custard set so it easily turns into a whole day event to make this beauty of a dessert.
These tarts were delicious but you need to ensure you have the time to finish them or there could be a late night visit to the bakery.
Eat it or Starve!?? Yes, definitely eat it but you could starve waiting for it to be made!
RECIPE
SERVE 6
1 1/2 (225g) cups plain flour
150g Cold butter, chopped
1/3 cup (55g) pure icing sugar
2 egg yolks
2 teaspoons cold water
2 large bananas
1/2 cup desiccated coconut
1 tablespoon brown sugar
1 tablespoon icing sugar (extra)
FILLING
1 1/2 cup (375ml) cream
4 eggs yolks
2 tablespoons sugar
1 teaspoon vanilla essence
Process flour, butter, icing sugar & egg yolks until crumbly. Add enough water to make it cling together (if required).
Knead dough on floured surface until smooth, cover with plastic wrap, refrigerate 30mins.
Divide pastry into 6 portions.roll each portion to line a 10cm loose based flat tins. Lift party into tins, press into the sides, trim edges, place tins in fridge for 30mins.
Cover pastry with greaseproof paper, fill with rice or dry beans. Bake in moderate oven for 15mins. Remove the paper and beans or rice, bake further 10mins or until tart base is lightly browned. Cool.
Toss banana slices in coconut. Line pastry cases with banana.
Pour filling over bananas. Refrigerate for 3 hours or until firm.
Combine broen sugar and extra icing in a small bowl. Sieve evenly over the tarts.
You can either use your blow torch or grill them for a few minutes until they golden on the top.
Refrigerate for a further 30mins before serving.
FILLING
Bring cream almost to boil in medium pan. Whisk egg yolks and sugar in small bowl until creamy; gradually whisk in hot cream. Return mixture to pan, stir over heat without allowing it to boil.
