Call it a tart or a pie, this coconut banoffee treat is sure to be a hit among adults and children alike. From the fragrance of lightly toasted coconut chips, to a satisfying bite full of caramelised banana and mascarpone, you wouldn’t believe the minimal ingredients that go into this delicious, almost extravagant dessert.
Dessert Recipes
Coconut Banoffee Tart
October 30, 2021
Yield
-
Prep Time
-
Cook Time
-
Difficulty Level
3 / 5
Ingredients
- 300 g Anzac biscuits
- 500 g mascarpone
- 380 g caramel top 'n' fill
- 2 large bananas (460 g), just ripe
- ¼ cup (20 g) roasted coconut chips
- 150 g butter
- ¼ tsp sea salt flakes
- 2 tbsps caster sugar
Steps
01.
Grease a 24 cm loose-based round tart tin.
02.
Process biscuits to fine crumbs. Melt 125 g of the butter in a small saucepan or in a heatproof bowl in the microwave. Stir in biscuit crumbs. Press over base and side of tart tin. Place on an oven tray. Refrigerate for 1 hr or overnight until firm.
03.
Place 250 g mascarpone, the caramel top ‘n’ fill and sea salt in a large bowl. Whisk until smooth and soft peaks form. Spread over biscuit base. Refrigerate for 2 hrs.
04.
Melt remaining butter in a large non-stick frying pan over high heat. Thickly slice bananas lengthways; sprinkle with sugar. Cook banana for 30 secs on each side or until caramelised.
05.
Top tart with caramelised banana and coconut chips. Serve with remaining mascarpone.
