Fruit Tart Custard Recipe – Best Banana Chocolate Cream Tarts

If you like banana cream pie, then you will revel in those mini custard fashion truffles offering banana flavored pie filling, fresh bananas and hot fudge topping. If you’ve got trouble drizzling the chocolate filling, spoon the quantity you want to apply into a bowl and stir it until it warms up sufficient to drizzle.

To make this dessert you will need: 1 box of vanilla pudding and pie filling mix (no longer immediate), milk, 1 medium sized banana – sliced, 1 package of single serve graham cracker crusts (6 crusts), warm fudge ice cream topping and an aerosol can of whipped cream topping.

In a 2-quart saucepan, combine a four serving sized of vanilla pudding mix and 1 3/four cups of milk; mix nicely. Bring to a full boil over medium warmness whilst stirring constantly. Remove from warmth and place a sheet of plastic wrap on pinnacle of the pudding, ensuring to press out any greater air. Let pudding cool for half-hour. Refrigerate for 1 hour or till pudding is slightly company.

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

When equipped to serve, drizzle fudge topping over every pie  FastGas and garnish with whipped cream and a sprinkle of cinnamon (non-compulsory).

Makes 6 cakes.

Bonus Recipe: Banana Split Tart

To make this dessert you will want: 1 field refrigerated pie crusts – softened, half of cup of semisweet chocolate chips – melted, 2 boxes of fats loose banana yogurt, 2 small bananas, 1 can strawberry pie filling and sparkling strawberries – sliced.

Preheat oven to 375 degrees.

Remove pie crusts from their pouches and unroll 1 crust inside the middle of a massive ungreased cookie sheet. Lay the second one crust flat over the primary crust, ensuring to in shape edges; press to seal together. With a rolling pin, roll the dough into a 14-inch round.

Fold half of-inch of crust facet under to shape a border; press to seal the seam. You can flute the brink if desired. Prick the crust generously with a fork.

Bake the crust for 20 to twenty-five minutes or until it is a golden brown coloration. Let cool absolutely for approximately half-hour.

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

Cut pie into wedges and store in the fridge until geared up to serve.

Makes 16 servings.

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