Coconut and bananas, what a great combination! Add some shortbread crust and you have a winning dessert.
Cut the Butter into cubes, make the Bases by blending the Flour, Powdered Sugar & Butter together in a food processor until it forms a ball.
Dump onto a floured surface until you can handle it without it sticking to your hands.
Press between two pieces of wax paper and place in the fridge.
Make the Coconut Custard by mixing the Eggs and Cornstarch and half the Sugar together until smooth.
Add the Milk and remaining Sugar to a saucepan and heat until just before it boils.
Add a little of the hot Milk to the Egg mixture and stir to combine add a little more bit by bit until it’s all combined, return it to the saucepan and heat until it comes to a boil, remove from the heat and stir through the Coconut Extract, place in the fridge to thicken and cool completely. If you want it to cool quicker spread it on a tray.
Preheat the oven to 350 degrees.
Remove the Pastry from the fridge and press into the Tart pans and press a teaspoon of crushed Toasted Coconut Flakes into the Pastry and place in the freezer for at least 15-20 minutes.
Bake for about 12-15 minutes until just slightly golden brown.
Set aside to cool.
When cool slice Bananas and lay a few slices on the bottom of each Tart.
Spoon the cooled Custard into the Tart.
Place back in the fridge while you whip the Cream by adding the Cream. Powdered Sugar and Coconut Extract to a mixer with a whisk attachment and whip until stiff peaks form.
Spoon over the Tart shells and decorate with remaining Banana slices and Toasted Coconut flakes.