- 4 x 10 cm sweet tart cases
- 2 medium bananas
- 40gr Shredded coconut
- 120ml coconut cream
- 10ml honey
- 10ml lemon juice
- 40gr castor sugar
- 4 whole eggs
- 120 ml single cream
- 100 gr icing sugar
Premake 4 x 10cm tart cases.
In a large bowl mix shredded coconut and coconut cream.
Add eggs, lemon juice, sugar and cream.
Pour mixture into pastry case to 1/2 cm under top edge.
Live banana and lay into egg mix around edge.
Bake in oven at 160 °C until mix sets.
Allow to cool and set.
Drench with icing sugar and cinnamon.
Serve with single cream.
Great recipe thanks to the York Street kitchen More great recipes online foodlife.com.au