Banana Tart with Toasted Coconut

Ingredients (serves 4)

• 55g (1/4 cup, firmly packed) brown sugar
• 1 (about 200g) banana, cut diagonally into 5mm-thick slices
• 4 (7cm diameter) frozen shortcrust sweet pastry cases
• 10g (2 tsp) butter, at room temperature
• 1 tbs shredded coconut
• 2 tbs thickened cream (optional)

Method

1. Preheat oven to 220°C. Place the brown sugar on a plate. Add the sliced banana and turn until well coated in the sugar.
2. Place pastry cases on a baking tray. Divide banana slices among pastry cases (about 4-5 slices in each case). Dollop 1/2 tsp of butter on top of banana. Sprinkle each with the coconut.
3. Bake in preheated oven for 10-12 minutes or until the banana begins to caramelise and the coconut is golden.
4. Remove from the oven and set aside for 5 minutes to cool slightly. Serve with the cream, if desired.