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1
In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal.
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2
Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
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3
Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour.
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4
Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface.
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5
Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough.
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6
Prick the shells with a fork and bake them in a preheated 425F.
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7
oven for 5 minutes.
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8
Reduce the heat to 375F.
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9
and bake the shells for 12 to 15 minutes more, or until they are golden.
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10
Transfer the shells to a rack and let them cool.
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11
The shells may be made 1 day in advance and kept in an airtight container.
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12
In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat.
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13
In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt.
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14
Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly.
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15
Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter.
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16
Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours.
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17
The custard may be made 8 hours in advance and kept covered and chilled.
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18
In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard.
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19
Divide the filling between the shells and arrange the strawberries decoratively on it.
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20
In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze.
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21
Sprinkle the tartlets with the toasted coconut.
