Banana Cream Tarts Recipes

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.

Steps:

• Preheat oven to 350 degrees F. Lightly grease four 5-inch tart pans and place on a baking sheet.
• Add pudding mix, milk, and yellow gel food coloring to a large bowl and whisk until combined and thickened slightly, about 5 minutes. Cover with plastic wrap so that the plastic touches the top of the pudding and refrigerate until thickened, about 30 minutes.
• Unroll pie dough. Use a 6-inch cookie cutter to cut 4 rounds of dough total.
• Press rounds of dough firmly into tart pans. Prick dough with fork to prevent bubbles from forming. Bake for 15-20 minutes until golden brown. Let cool completely before removing from tart pans.
• Place a printed checkerboard template under a sheet of parchment. Using a 5-inch cookie cutter, draw four circles on the parchment.
• Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Using the template, pipe out the 4 rounds of checkerboard pattern. Refrigerate until set, about 10 minutes.
• Peel and cut the bananas into slices. Arrange an even layer of banana slices in the bottom of each cooled crust. Cover with a layer of banana pudding.
• Using a small offset, carefully separate the set checkerboard rounds from the parchment. Place on top of the banana pudding layer, smooth side up.
• Garnish each tart with a small sprig of mint and enjoy!

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.

Steps:

• Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
• While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.

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.

Steps:

• Preheat oven to 450F.
• For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
• Beat in yolk, vanilla, and salt.
• Add flour and beat until moist clumps form.
• Press dough into bottom of 9 inch tart pan with removable bottom.
• Pierce with fork and refrigerate for 1 hour.
• Bake crust until golden (about 15 minutes).
• Cool.
• For the Banana Topping: Reduce oven temperature to 375F.
• Overlap banana slices on crust, covering completely.
• Brush melted butter over banana slices and sprinkle with sugar.
• Bake until just warmed through (4 minutes).
• Drizzle with some caramel sauce (recipe follows).
• Sprinkle with macadamia nuts.
• Serve with ice cream and pass extra caramel sauce around.
• For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
• Keep warm.
• In a heavy saucepan, combine the sugar and lemon juice until well mixed.
• Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
• Stirring constantly, slowly pour in the warm cream.
• Bring to a boil, continuing to stir constantly.
• Cook until slightly thickened, about 3-4 minutes.
• Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
• Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
• Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
• Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
• In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
• Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
• Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
• Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
• Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
• When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
• Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
• Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
• Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
• With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
• Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
• Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.