Banana Coconut Custard Tart --- not just another tart.

Of all the tarts that I have introduced on this blog, none produces such a unique perfume representation of the tropics. Not too sweet, not too heavy, it's almost like eating a slice of a tropical cocktail, if cocktails came in solid form. This dessert is like a pina colada drink. You be the judge, make it at home and discover what I'm talking about.

CRUST

1 1/4 cup of sifted flour
1 cube (1/4 lb) of cold butter
1/4 cup of sugar
2 tablespoons of vanilla extract
2 tablespoons of Pernod (anise liquor)

This is what you want to make first. This crust is very light and is crumbly and flaky like a shortbread cookie. Preheat your oven to 400. Have an 8 or 9 inch tart pan with removable bottom lightly greased with butter of spray.

In a large bowl, sift the flour, add the sugar, liquor, and vanilla extract. Cut the cube of butter into 8 to 10 pieces and add to the flour. With your fingers, begin to break the butter down and mix with the flour. Continue until flour transforms into a crumbly mixture like wet sand. Don't over mix. Add the mixture to the tart pan and lightly spread the dough over the bottom and sides of the pan, making sure every surface is well covered. Bake at 400 for about 15 minutes or until the dough begins to turn a light golden color. Remove from oven and allow to completely cook, setting the pan on top of a cooling rack.

While the tart crust is cooling, gather the following:

2 medium bananas, sliced diagonally in 1/2 inch thickness
2 tablespoons of butter
1/4 cup of liquor Galiano
1/4 cup of pineapple juice

Melt the butter in a frying pan over medium heat. Once melted, add the bananas and saute for about 1 minute or two. Now add the Galiano, stir and turn over your bananas. Finally, add the pineapple juice and lower your heat. Allow liquid to reduce a bit. The pineapple is acidic and will help keep the bananas from turning brown on you. Add the bananas to the bottom of your tart crust and spread them evenly to cover entire bottom.

Now you are ready to make the coconut custard. You can choose to make it from scratch or you can choose to make it with Birds Custard Mix, which is highly recommended and can be found in most supermarkets and specialty stores. Here's what you need:

1 large tablespoon of Birds Custard powder
1 1/4 cup of coconut cream (or coconut milk)
1 egg yolk
2 tablespoons of sugar
1 tablespoon vanilla extract
2 tablespoons of dark rum
1/2 cup of fine coconut flakes
2 pinches of ginger powder
2 pinches of nutmeg

Add the custard powder and sugar into a pan along with a few tablespoons of the coconut milk. Stir under it is well blended, then add the rum and vanilla extract. While heat is at medium, slowly begin to add the milk while constantly stirring.  When you have 1/2 cup of coconut milk left, add the egg yolk to the milk and mix well before starting to add mixture to the pan. Once all mixture is in the pan, continue to stir and bring to a slow boil. As custard gets closer to the boil point, you will notice it start to thicken. Continue to stir, making sure that custard is not sticking to the bottom. Continue on a slow boil, reducing heat to low. Finally, add the coconut flakes, ginger powder, and nutmeg, and mix well. Once custard has been slow boiling for a few minutes, remove from heat and allow to set for 5 minutes or so, until it cools slightly. You may continue to stir to speed up cooling and so that a "skin" doesn't develop on the surface of the custard.

Once it has cooled a bit, pour custard over the bananas spreading the custard evenly to cover entire surface. Allow to cool in the fridge for about an hour. Then remove to add the topping.

TOPPING

1/2 cup of sliced toasted almonds
1/2 cup of dry coconut flakes (larger flakes, unsugared)
1/4 cup of coarsely chopping crystallized ginger.

Spread each of the topping ingredients evenly over entire surface of the tart. Return to the fridge and continue to cool for at least 4 hours (overnight is best!).