Toasted Almond and Coconut Banana Tarts

Drizzle in whole milk one tablespoon at a time, tossing gently with a fork until the dough begins to clump together. It should look shaggy but hold together when pressed.

Turn the dough out onto a clean surface and gather it into a rough disk. Do not overwork — a few streaky patches of flour are fine. Flatten slightly, wrap tightly in plastic, and refrigerate for at least 30 minutes.

Slice each banana into rounds roughly 1/2-inch thick. In a wide skillet over medium heat, melt salted butter with brown sugar, stirring until the sugar begins to dissolve and bubble.

Let the butter-sugar mixture cook undisturbed for 2 minutes until it turns a deep amber caramel. Swirl the pan gently, then add the banana slices in a single layer.

Cook the bananas for 2 minutes per side, just until they soften and absorb the caramel color without falling apart. Remove from heat and stir in vanilla extract and heavy cream. Set aside to cool slightly.

In a mixing bowl, combine almond flour, coconut flour, and brown sugar. Whisk together to distribute the sugar evenly.

Add cold cubed butter and work it in with your fingers or a fork until the mixture forms large, uneven clumps — some pea-sized, some bigger. The texture should be crumbly and sandy. Refrigerate until needed.

Preheat your oven to 375°F (190°C). Lightly grease four 4-inch tart pans with removable bottoms.

On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Drape it over a tart pan and gently press it into the fluted edges, working the dough up and slightly above the rim. Trim the excess by rolling the pin across the top.

Prick the bottoms generously with a fork. Line each shell with a piece of parchment and fill with pie weights or dried beans.

Bake for 20 minutes until the edges are lightly golden. Remove the weights and parchment, then bake uncovered for another 5–7 minutes until the bottoms look dry and set. Remove from oven and cool for 5 minutes.

Whisk together the whole egg and whole milk to make an egg wash. Brush the inside of each warm baked shell lightly with egg wash.

Spoon the banana caramel filling evenly into the four shells, distributing the caramel sauce as well as the banana slices.

Scatter the coconut-almond crumb topping generously over each tart, breaking up any large clumps with your fingers for an even, rustic coverage.

Place tarts on a baking sheet and bake at 375°F (190°C) for 22–25 minutes, until the crumb topping is deep golden brown and the filling is bubbling at the edges.

Cool on a wire rack for 10 minutes before unmolding. Serve warm — the caramel is best when it still has a glossy give. These are transcendent with a small bowl of salted yogurt alongside.