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Banana Pudding Tart

Tania Gordon
Community Member
March 31, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Banana Pudding Tart
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Banana Pudding Tart

Ingredients

for 8 servings

  • ¾ box Nila Wafers
  • 5 tablespoons butter, softened
  • 5 bananas, roasted
  • 1 can sweetened condensed milk
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ cup light brown sugar (50 g)
  • 2 eggs
  • 3 egg yolks
  • whipped cream, optional

Nutrition Info

  • Calories 388
  • Fat 15g
  • Carbs 54g
  • Fiber 2g
  • Sugar 43g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F.
  2. Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
  3. Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
  4. Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.

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