1. Preheat the oven to 350⁰F.

Make the Filling

1. In a medium-size bowl, beat the butter and sugar together until light and creamy.
2. Beat in the egg, milk and banana until smooth.
3. Stir in 1 cup of the coconut.

Assemble the Tart

1. On a lightly floured surface, roll out the dough until 1/8” thick and about 1 inch larger than the tart pan you’ll be using. I HIGHLY recommend using a tart pan with a removable bottom. You can also use a spring form pan too!
2. Line the pan with the circle of dough and trim the edges even with the top of the pan.
3. Spread the caramel sauce on the bottom of the tart.
4. Spoon the filling into the shell and bake until the tart is a light toasty brown, about 20 minutes.
5. During the last 5 minutes of baking time, sprinkle the remaining ½ cup coconut on a cookie sheet.
6. Put in the oven with the tart and let brown, watching so it doesn’t burn.
7. When the coconut is toasted, about 5 minutes, take out of the oven.
8. Take the tarts out of the oven and sprinkle the toasted coconut on top.
9. Let cool completely on a wire rack before serving.
10. Chill for at least 2 hours.
11. Garnish with the whipped cream and serve.