Print

Banana Coconut Pretzel Tart

Yield: makes 4 five-inch tarts

Author The Little Epicurean

Ingredients

Pretzel Graham Crust:

  • 1- 2.54 oz package Fatty Sundays Coconut Pretzels*
  • 4 sheets graham crackers
  • 1/4 teaspoon fine sea salt
  • 4 Tablespoons unsalted butter, melted

Coconut Cream Cheese Filling:

  • 4 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup coconut milk*, canned, full fat
  • 1 Tablespoon sour cream
  • pinch fine sea salt
  • 2 banana, thinly sliced

Topping:

  • 3 oz 70% dark chocolate, melted
  • Fatty Sundays Coconut Pretzels, crushed, as needed to top

Instructions

Pretzel Graham Crust:

  1. Place coconut pretzels and graham crackers in a food processor. Pulse until mixture is coarsely ground. Transfer to a large bowl. Add melted butter and salt. Mix together using a spatula.

  2. Divide mixture among four 5-inch tart pans. Press the mixture into the bottom of the pan and slightly up the sides. Use the bottom of a muddler or drinking glass to ensure the crust is compact. Set aside.

Coconut Cream Cheese Filling:

  1. Using a hand mixer, whip cream cheese until smooth. Add sugar and beat until incorporated. Add coconut milk, sour cream, and salt. Mix until combined. Set aside.

Assembly:

  1. Place sliced banana over prepared pretzel graham crust.

  2. Divide coconut cream cheese filling among tart pans. Spread into an even layer. Allow to chill in the freezer for 15-30 minutes until cheese cheese filling is cold.

  3. Gently melt dark chocolate over a double boiler, or in the microwave at half power in intervals of 10 seconds. Allow to cool slightly, until just warm to the touch. Chocolate should still be fluid.

  4. Remove tarts from the freezer. Drizzle melted chocolate over coconut cream cheese filling. Immediately sprinkle crushed coconut pretzels over chocolate. Return tarts to freezer and let chill until chocolate is set, about 15-30 minutes.

  5. Unmold tart and serve immediately.

Recipe Notes