Description
Sweet mini banana cream tarts blend creamy filling with delicate pastry, offering a delightful dessert experience. Banana lovers will savor each bite of these petite, irresistible treats that provide pure comfort in one elegant mouthful.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling Ingredients:
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 cup caramel sauce
Topping Ingredients:
- 2 ripe bananas, sliced into rounds
- Crushed almonds, as needed
- Caramel sauce, as needed
Instructions
- Heat the oven to 350F (175C), preparing a clean workspace for creating delicate mini tarts.
- Blend graham cracker crumbs with sugar and melted butter until the mixture resembles coarse, moist sand.
- Gently press the crumb mixture into mini tart pans or muffin tin cavities, ensuring an even, compact layer across the bottom and sides.
- Bake the crusts for 8-10 minutes until lightly golden, then remove and allow to cool completely at room temperature.
- Whisk together heavy cream, milk, sugar, egg yolks, and cornstarch in a saucepan, creating a smooth, uniform custard base.
- Cook the custard over medium heat, stirring continuously to prevent scorching, until the mixture thickens and coats the back of a spoon (approximately 5-7 minutes).
- Remove custard from heat and incorporate vanilla extract and caramel sauce, stirring until fully integrated and allowing to cool slightly.
- Carefully spoon the warm custard into the prepared crusts, filling each to the brim and smoothing the surface with a small spatula.
- Artfully arrange fresh banana slices atop the custard, covering the surface of each tart.
- Enhance the presentation by sprinkling crushed almonds over the banana layer and drizzling additional caramel sauce in an elegant pattern.
- Refrigerate the tarts for a minimum of 1 hour to set the custard and allow flavors to meld together.
- Serve chilled, presenting these delectable mini banana cream tarts as an irresistible dessert.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for celiac or gluten-sensitive diets.
- Use coconut cream instead of heavy cream to create a dairy-free version that maintains rich, creamy texture.
- Toast crushed almonds beforehand to enhance their nutty flavor and provide extra crunch to the tart topping.
- Prevent banana browning by brushing slices with fresh lemon juice before arranging on custard, keeping them fresh and vibrant.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 353 kcal
- Sugar: 38 g
- Sodium: 90 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 135 mg