Banana Pudding Tarts Recipes

NO-BAKE BANANA PUDDING TART

Steps:

• For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
• For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
• In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
• Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
• To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.

BANANA PUDDING TART RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
• Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
• Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.

TINY BANANA CREAM PIES

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.

BANANA PUDDING TART

Steps:

• Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.

PEANUT BUTTER BANANA PUDDING TART RECIPE

Steps:

• For the Cookie Crust: In a food processor, pulse cookies into crumbs. You can also use a rolling pin to smash them if you don't have access to a food processor. In a large bowl, combine cookie crumbs, sugar, and melted butter. Press into the bottom of a tart pan. Bake at 350°F degrees for 5-6 minutes. Cool completely. For the Peanut Butter Pudding Layer: Fill the bottom of the crust with the banana slices. In a medium bowl, combine vanilla pudding mix, milk, and peanut butter. Whisk until smooth. Carefully spread over the banana slices. For the Banana Pudding Layer: In a medium bowl, combine banana cream pudding mix and milk. Whisk until smooth. Carefully spread of the peanut butter layer. For the Peanut Butter Drizzle: In a small bowl, melt the peanut butter chips in the microwave. Stir until smooth, and drizzle over the banana pudding layer. To Serve: Chill in the refrigerator. Cut and serve! DEVOUR!

BANANA CHIA PUDDING

Steps:

• Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.

BANANA PUDDING TARTS

Steps:

• In a large bowl, whisk together the pudding mix with the milk until smooth and well combined. Place in the fridge and let chill until firm.
• Preheat oven to 375 degrees F.
• Working with one pie crust at a time, place on a lightly floured work surface and roll out. Using a lightly floured rolling pin, roll each pie crust to make them slightly larger.
• Trim the edges to create somewhat of a rectangle that's the 9x10-inches in size. Then cut into six even rectangles. Place on a baking sheet in a single layer.
• Repeat with another pie crust and place the rectangles on a separate baking sheet.
• Place a small spoonful of pudding on the center of each, and then place one or two thin banana slices on top. Sprinkle with crushed up vanilla wafers. Brush the edges with a bit of beaten egg.
• Repeat the rolling of the remaining pie crusts to create the tops of each tart. Place each piece on top of the filling and crimp the edges with a fork to seal. Poke one or two holes with a sharp knife on top of each tart to release steam while baking.
• Brush each with egg wash and bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
• In large bowl, whisk together the powdered sugar, vanilla extract, butter, milk and salt until smooth and spreadable in consistency. Divide glaze into four separate small bowls. Place 2-3 drops of each food coloring into the bowls with icing and whisk to combine. Spread the glazes on top of each cooled tart and top with sprinkles.

BANANA CUSTARD TARTS

Steps:

• Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
• In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.

PEANUT BUTTER BANANA TART

Steps:

• Preheat oven to 325 degrees.
• Mix the graham cracker crumbs and melted butter together.
• Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
• Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
• Cool completely.
• Prepare the pudding with milk and cook according to package directions.
• Remove from heat and allow the pudding to set up slightly, about 10 minutes.
• Stir peanut butter into cooled pudding then pour into prepared crust.
• Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
• When ready to serve, slice bananas and dip into orange juice to prevent browning).
• Arrange sliced bananas on top of tart and drizzle with melted chocolate.
• Serve and sit back and watch your guests enjoy.

BANANA PUDDING TART

Steps:

• Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
• Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
• Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
• Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
• Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.