Recipe: Banana and Caramba Bar Tart

1 Toast the coconut in a pan until it reaches a pale caramel color.

2 Mix the flour, sugar and coconut.

3 Incorporate the butter and rub it between your hands to obtain a powder. Form a well and pour in the egg. Mix and combine everything. Don't hesitate to use your hands. Form a ball, cover it with cling film and refrigerate for 1/2 hour.

4 Roll out the dough, if needed use icing sugar instead of flour to prevent the dough from sticking. 5- Cut 6 rounds of dough using a circle cutter. Place them on a baking sheet leaving the rings on. The filling:

5 Peel the bananas and cut them into 5mm thick slices, no thicker.

6 Arrange them in a rosette pattern on the shortbread dough.

7 Dust with a light veil of sugar.

8 Cut the Caramba bars into small dice and distribute them over the tartlets.

9 Bake for 20 minutes at 355°F (180°C).

10 At serving time, sprinkle with crushed gavotte crepes.