These little tarts are so delicious! They taste just like a banofee pie but with way less sugar, and a hint of coconut flavour for a bit of a new twist. Well new to me anyway…

I’ve been wanting to make a coconut caramel for ages and am so glad I did. I wasn’t entirely into the colour, which was a little paler than I was hoping for but the flavour was amazing! Sweet without being cloying and the coconut flavour is perfect with the banana.

There’s a couple of processes here but you can skip the meringue if you’d rather just top them with coconut cream or leave them naked. You could also top gem with whipped cream if you’re not dairy free. Another option is to just bake the base as a crumble on a tray and layer a glass with the crumble, caramel, coconut yoghurt and banana. This would be great for an indulgent brunch too… How great is brunch?

If you’re like me you’ll want 2 of these tarts but they are the ideal party food or if you just want a little dessert for the end of a meal.

Makes 12

Ingredients

Caramel

400ml coconut cream

2Tbs maple syrup

1 tsp vanilla extract

Base

1 cup oats

1/3 cup desiccated coconut

1/4 tsp cinnamon

2 Tbs butter

1 Tbs maple syrup

1 tsp vanilla extract

1 banana

Meringue

2 egg whites

2 Tbs maple syrup

Directions

Caramel

Combine coconut cream and maple syrup in a small pot. bring to a boil and boil for 4 ,minutes. Keep an eye off to avoid it boiling over. Turn down to simmer and cook, stirring often, for 15-30 minutes until it starts to deepen in colour and is a thick caramel. Add vanilla, stir to combine.

Base

Place oats and coconut in a food processor  and pulse until it resembles coarse bread crumbs. Add all other ingredients and pulse to combine. The mixture should clump together.

Lightly spray a 12 hole muffin tin with olive oil. dovode the ,intrude evenly between the 12 holes. Press into the base and 1-2cm up the sides. Bake in preheated oven for 10- 15 minutes or until firm and starting to colour. Cool in the tin the remove and place on a wire rack.

Meringue

Whip the egg whites until soft peaks form. Heat the maple syrup in a very small pot until just starting to boil or the microwave for 30 seconds. While whipping the egg whites add the maple syrup in a steady stream. Continue to beat until completely cool, stiff and glossy. Place in a piping bag or zip lock bag. Snip a 1com hole into your ziplock bag or use the piping bag with no nozzle attached.

Assemble

Slide the banana in 2mm slices divide the caramel between the tart shells. Top with 3-4 banana slices. Pipe on the meringue. Use a blow torch to brown the top of the meringue.nif you’re a normal person and don’t have one then just place in a 190 degree oven with the grill on for a few  minutes (keep a close eye on them) until the peaks of meringue go slightly golden.

HH. x