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Fluffy Banana Tarts recipe

Delicious tarts with a homemade cookiecrust filled with sliced banana, drizzled with semisweet chocolate,fluffy pistachio pudding and garnished with a chocolate-coveredbanana slice.

Recipe: Fluffy Banana Tarts

1/4 cup butter
1/3 cup granulated sugar
2 large egg whites
1/3 cup all-purpose flour
1/4 cup ground almonds
1/8 teaspoon almond extract
1 (3 1/2-ounce) package instant pistachio pudding mix
1 cup milk
1/2 (8-ounce) container non-dairy whipped topping
9 squares semisweet baking chocolate
2 tablespoons butter or margarine
2 bananas

  • In a mixing bowl using an electric mixeron medium speed, cream until light and fluffy butter and sugar.Add egg whites, one at a time, beating well after each addition.Stir in flour, ground almonds, and almond extract.
  • Spread 2 tablespoons at a time into 6-inchrounds on a greased baking sheet.
  • Bake at 350°F (175°C) for 7 to8 minutes, or until the edges are light brown.
  • Grease several 2-inch diameter glassesand place the hot cookies over the glass, shaping into cups witha fluted edge. Remove carefully from the glass and set aside.
  • In a bowl using an electric mixer on mediumspeed, prepare instant pistachio pudding mix according to thepackage directions using milk. Fold in non-dairy whipped toppingand chill.
  • In a saucepan over low heat, melt semisweetbaking chocolate and butter, stirring constantly. Cool.
  • Slice 2 bananas and dip 8 of the slicesinto the chocolate; chill the banana slices until the chocolateis firm.
  • Place the remaining banana slices in thetart shells. Drizzle with the remaining chocolate. Spoon thepudding mixture on top and decorate with the chocolate-coveredbanana slices.

    Makes 8 servings.

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  • Comments

    1 Comment


    These pretty tarts have a buttery short crust, slices of banana glazed with honey, a honey vanilla pastry cream filling, and a meringue topping. Pie and tarts like this are popular in Guyana and Suriname – both coutries have some Caribbean influence in their cuisines.

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