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.
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