Fruit Tart Custard Recipe – Best Banana Chocolate Cream Tarts

If you love banana cream pie, then you’ll enjoy these mini custard style tarts featuring banana flavored pie filling, fresh bananas and hot fudge topping. If you have trouble drizzling the chocolate filling, spoon the amount you want to use into a bowl and stir it until it warms up enough to drizzle.

To make this dessert you’ll need: 1 box of vanilla pudding and pie filling mix (not instant), milk, 1 medium sized banana – sliced, 1 package of single serve graham cracker crusts (6 crusts), hot fudge ice cream topping and an aerosol can of whipped cream topping.

In a 2-quart saucepan, combine a 4 serving sized of vanilla pudding mix and 1 3/4 cups of milk; mix well. Bring to a full boil over medium heat while stirring constantly. Remove from heat and place a sheet of plastic wrap on top of the pudding, making sure to press out any extra air. Let pudding cool for 30 minutes. Refrigerate for 1 hour or until pudding is slightly firm.

Slice up 1 banana and arrange slices on the bottom of each pie crust. Spoon 1/4 cup of the pudding mixture evenly into each pie crust. Refrigerate pies for at least 2 hours before serving.

When ready to serve, drizzle fudge topping over each pie and garnish with whipped cream and a sprinkle of cinnamon (optional).

Makes 6 tarts.

Bonus Recipe: Banana Split Tart

To make this dessert you’ll need: 1 box refrigerated pie crusts – softened, 1/2 cup of semisweet chocolate chips – melted, 2 containers of fat free banana yogurt, 2 small bananas, 1 can strawberry pie filling and fresh strawberries – sliced.

Preheat oven to 375 degrees.

Remove pie crusts from their pouches and unroll 1 crust in the center of a large ungreased cookie sheet. Lay the second crust flat over the first crust, making sure to match edges; press to seal together. With a rolling pin, roll the dough into a 14-inch round.

Fold 1/2-inch of crust edge under to form a border; press to seal the seam. You can flute the edge if desired. Prick the crust generously with a fork.

Bake the crust for 20 to 25 minutes or until it is a golden brown color. Let cool completely for about 30 minutes.

Spread 1/4 of the melted chocolate chips evenly over the cooled crust. Spread the yogurt on next over the chocolate layer. Arrange banana slices on top of yogurt layer. Spread the strawberry pie filling all over. Drizzle on the remaining melted chocolate.

Cut pie into wedges and store in the refrigerator until ready to serve.

Makes 16 servings.