Brown Sugar Tart with Sweet Potato Caramel, Banana, and Whipped Coconut Cream Recipe - Great British

Ingredients

• 250g of plain flour, plus extra for rolling
• 60g of Demerara sugar
• 65g of dark brown sugar
• 1/2 tsp mixed spice
• 150g of unsalted butter, at room temperature
• 1 medium egg, beaten
• 2 tbsp of cold water
• 180g of cooked sweet potato
• 360ml of whole milk
• 1 tbsp of ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1 1/2 tbsp of vanilla bean paste
• 150g of coconut sugar
• 1/4 tsp flaky sea salt
• 1 1/2 tbsp of condensed milk
• 75ml of double cream
• 100g of coconut cream, from coconut milk chilled in the fridge overnight
• 100g of double cream
• 20g of caster sugar
• 1 1/2 tsp vanilla bean paste
• 3 bananas, peeled and sliced into 1 cm slices
• 1/2 tsp ground green cardamom
• 1/2 tsp ground cinnamon
• 2 tbsp of desiccated coconut, toasted