Coconut Tart with Carmelized Bananas & Chocolate Coat

Know what’s absolutely ridiculous?

Me. I am ridiculous.

As is how pitched-black dark it is at 6 pm. So ridic.

Wanna know what else is ridiculous?

This tart is ridiculous….ridiculously good. Such a ridiculously great way to celebrate falling back. Wooo extra hour of sleep…I think, right?

Of course, few things that start out with bathing crushed graham crackers in melted butter rarely turn out to be anything but ridiculously good.  Actually, I think you can replace “crushed graham crackers” with close to any word in the English language and that statement still holds true.

Pulling junk like that is what’s making my thighs ridiculous.

Is it slightly ridiculous that I’ve only seen the inside of the gym once since the start of the semester?

NOPE.  You hush.

 I used to despise coconut. Now that is straight ridiculousness if I ever heard it.

Coconut is yumtastic. And this tart is all about some coconut. Yes ma’am, it is.

If we walked away right now and left this beauty as is, it would no doubt be delicious. However, that’s a rather ridiculous concept because.. 

a.) It would require us to walk away…from an un-eaten coconut tart. Seriously guys? That would never happen in real life.

b.)  That’s just not the way we do things around here.  

A tart like this needs topped off with say…

some caramelized bananas?

Yes, solid plan. I have a ridiculous love for nanners. Duh.

Is the ridiculous thing getting on your nerves yet? …It’s kind of getting on mine. 

That coconut tart with caramelized bananas could use a nice chocolate top-coat. It’s getting cold outside, you’ve gotta layer.

Speaking of, I never specifically clarified why I am ridiculous.

Well see, I decided to make this here tart and uhh “forgot” that I purchased season tickets to go sit in the icy cold and watch giant sub-human dudes pummel each other over a bizarrely shaped ball for hours on end. Whoooops.

Ridic.

Coconut Tart with Caramelized Bananas & Chocolate Coat

For the Crust

  • 2 cups crushed grahm cracker cookies, crushed
  • 1 stick butter, melted

Preheat oven to 375 F.

Combine the cookie crumbs with melted butter, stirring to coat evenly. Press the mixture on the sides and bottom of a 9 inch pie or tart pan. Bake in the heated oven for about 10 minutes.

For the Coconut filling

  • 1/3 cup milk
  • 1/3 cup ricotta cheese
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup confectioners sugar
  • 1/4 tsp salt
  • 1 & 3/4 cup sweetened flaked coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract

Whisk together all ingredients except coconut. Fold in coconut. Pour mixture into prepared crust and spread evenly. Bake for about 35 minutes or until golden. Cool to room temperature.

For the Caramelized Bananas

  • 1 & 1/2 large bananas, sliced into 1/4 inch rounds
  • 1 tbsp butter
  • 1 & 1/2 tbsp brown sugar

Melt butter over medium heat in a skillet. Add banana slices and sprinkle with brown sugar. Cook until golden brown(about 1 minute) and flip. Cook until other sides are browned. Remove from heat and spread in an even layer over cooled tart.

For the Chocolate Coat

  • 1/2 (heaping) cup bittersweet chocolate morsels
  • 1 tbsp butter
  • 3-4 tbsp cream

Melt the butter and chocolate in a small saucepan over low heat, stirring constantly. Whisk in the cream 1 tbsp at a time. Remove from heat and pour immediately over caramelized banana in an even layer.

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