Coconut Banana Cream Tarts

• FOR THE TARTS:
• 3/4 cups Milk
• 1/4 cups Sweetened Shredded Coconut
• 1 whole Egg
• 1 whole Egg Yolk
• 1/4 cups Granulated Sugar
• 1 Tablespoon All-purpose Flour
• 1/4 teaspoons Vanilla Extract
• 1/8 teaspoons Coconut Extract
• 4 whole 4-inch Tart Shells, Baked And Cooled
• 1 whole Large Banana, Sliced
• FOR THE CREAM:
• 1 cup Cold Heavy Cream
• 1/2 Tablespoons Cornstarch (Optional)
• 3 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• Toasted Coconut, For Garnish (optional)

1. For the tarts:
2. Place milk and coconut into a small pot over medium heat. Bring to simmer.
3. In a small bowl, stir egg, egg yolk, sugar and flour together until combined. Slowly whisk hot milk into egg mixture. Place hot milk and egg mixture back into hot pot and bring to boil. Whisk while boiling filling, 2 minutes. Remove from heat mix in extracts. Divide evenly between tart shells. Press plastic wrap directly over top filling and refrigerate until cold and plastic wrap comes off clean.
4. To complete tart, top with banana slices.
5. For the cream:
6. Whisk cream together with cornstarch, sugar and vanilla until stiff peaks form. Divide evenly between the tarts, ensuring all bananas are covered. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.

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Taken from tastykitchen.com/recipes/desserts/coconut-banana-cream-tarts/ (may not work)