-
1
Mix flour, coconut, sugar and salt in processor until well blended.
-
2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
-
3
Mix in vanilla and enough water to form moist clumps.
-
4
Knead dough briefly on work surface to combine; flatten into disk.
-
5
Wrap in plastic and chill until dough is firm, at least 2 hours and up to 1 day.
-
6
Preheat oven to 375F.
-
7
Divide dough into 6 equal pieces.
-
8
Roll out each dough piece on lightly floured surface to 1/8-inch thickness.
-
9
Cut out 6-inch rounds.
-
10
Line six 4-inch-diameter tartlet pans with removable bottoms and 3/4-inch-high sides with dough rounds.
-
11
Freeze crusts 15 minutes.
-
12
Place tartlet pans on large baking sheet.
-
13
Bake crusts 10 minutes; pierce with toothpick if crusts bubble.
-
14
Continue to bake until crusts are pale golden, about 10 minutes longer.
-
15
Cool crusts on baking sheet.
-
16
Reduce oven to 350F.
-
17
Place coconut in medium bowl medium bowl.
-
18
Add banana slices and toss gently to coat.
-
19
Stir cream and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to boil.
-
20
Pour cream mixture over banana mixture; gently combine.
-
21
Spoon filling into prepared crusts.
-
22
Bake tartlets on baking sheet until filling bubbles and coconut is lightly toasted, about 25 minutes.
-
23
Cool tartlets on rack 5 minutes.
-
24
Carefully push up pan bottoms to free tartlets from pans.
-
25
Cool tartlets completely and serve.
