Coconut, Banana and Peanut Tart

Ingredients

• Crust

  • 1 cup (150 g) unbleached all-purpose flour
  • 1/2 cup (65 g) icing sugar
  • 1/2 tsp salt
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 1 tbsp (15 ml) ice water
  • 3 tbsp roasted salted peanuts, coarsely chopped
  • 3 tbsp sweetened grated coconut

• Coconut Pastry Cream

  • 1 can (14 oz/398 ml) coconut milk
  • 2 very ripe bananas, sliced into rounds (see note)
  • 1/2 cup (105 g) sugar
  • 2 tbsp cornstarch
  • 1 tbsp unbleached all-purpose flour
  • 1 pinch turmeric (optional)
  • 2 eggs

• Toppings

  • 1 1/2 cups (375 ml) 35% whipping cream
  • 2 tbsp sugar
  • 2 to 3 bananas, ripe but firm, cut into slices 1/2 inch (1 cm) thick
  • 3 tbsp roasted salted peanuts, coarsely chopped
  • 3 tbsp sweetened grated coconut, roasted
  • 1 maraschino cherry (optional)