Banana Coconut Shortbread Stacks

Yields: 8 cookies
Preparation: 65 minutes

Layers of shortbread filled with custard and bananas make this dessert a delight.

Preheat the oven to 325°F (160°C).
Beat the butter with the sugar and vanilla until fluffy.
Beat in the flour and salt until combined.
Form the dough into a disk; chill for 45 minutes.
Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick.
Use a 2 1/2-inch (6 cm) round cutter to cut out 24 circles (re-roll scraps as needed). Place on parchment paper-lined baking sheets.
Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.

Filling

Meanwhile, whisk the milk with the sugar and cornstarch in a large, heavy saucepan set over medium heat and cook, stirring constantly, for 5 minutes or until thickened.
Beat a little of the hot milk mixture with the egg.
Whisk the warmed egg mixture into the remaining milk mixture.
Cook, stirring constantly, for 1 minute, until smooth and thickened.
Remove from the heat, stir in the coconut, butter and rum.
Place a piece of plastic wrap directly over the surface of the custard; cool completely.

Assembly

Centre 8 cookies on serving plates. Top each with an equal portion of the custard and banana slices.
Repeat layers once and top with a final cookie.
Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.

Tips:

GAY LEA - Unsalted Butter