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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