Easy recipe Banana Tart With Toasted Coconut Recipe

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about fifty-fiveg (one quarter cup, firmly packed) brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) one (about two hundredg), banana (Recipes by ingridients banana) cut diagonally into fivemm-thick slices four (sevencm diameter) frozen shortcrust sweet pastry (Recipes by ingridients pastry) cases about teng (two teaspoons), butter (Recipes by ingridients butter) at room temperature one tablespoon shredded coconut two tablespoons thickened cream (Recipes by ingridients cream) (optional)Step one Preheat oven to two hundred and twentyC. Place the brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) on a plate. Add the sliced banana (Recipes by ingridients banana) and turn until well coated in the. sugar (Recipes by ingridients sugar) Step two Place pastry (Recipes by ingridients pastry) cases on a baking tray. Banana Tart With Toasted Coconut Recipe. Divide banana (Recipes by ingridients banana) slices among pastry (Recipes by ingridients pastry) cases (about four-five slices in each case). Dollop one/two teaspoon of butter (Recipes by ingridients butter) on top of. banana (Recipes by ingridients banana) Banana Tart With Toasted Coconut Recipe. Sprinkle each with the coconut. Banana Tart With Toasted Coconut Recipe. Step about three Bake in preheated oven for about ten-about twelve minutes or until the banana (Recipes by ingridients banana) begins to caramelise and the coconut is golden. Step four Remove from the oven and set aside for five minutes to cool slightly. Serve with the, cream (Recipes by ingridients cream) if desired..