Mini Banana Cream Tarts
- Prep Time: 1440 minutes
- Cook Time: 8 minutes
- Total Time: 1448 minutes
- Yield: 12 servings
- Difficulty: 2 (1 - 5)
-
Allergens: Dairy Gluten
- Categories: Desserts Pies & Tarts
These delightful Mini Banana Cream Tarts are a perfect blend of crunchy base, rich chocolate cream, and fresh banana slices. Topped with whipped cream and chocolate shavings, these bite-sized treats are ideal for parties or as a special dessert. Easy to make and even easier to enjoy, they're sure to be a hit with both kids and adults!
Preparation Instructions
- The night before you plan to make the tarts, place the can of coconut milk in the refrigerator. This will allow the cream to separate from the water. This will be used in the chocolate cream.
Base Instructions
- Preheat your oven to 180°C (350°F). We're about to create some magic!
- In a food processor, blitz the cookies and rolled oats until you have fine crumbs. If you don't have a food processor, you can put them in a ziplock bag and crush them with a rolling pin – it's a great stress reliever!
- Melt the margarine in a microwave or on the stovetop.
- Mix the melted margarine into the cookie and oat crumbs. The mixture should hold together when pressed.
- Line a muffin tin with paper liners. Divide the crumb mixture among the liners, pressing it firmly into the bottom and up the sides to form little tart shells.
- Bake for 6-8 minutes until the edges are lightly golden. Keep an eye on them – they can go from perfect to overdone quickly!
- Allow the tart shells to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Chocolate Cream Instructions
- Take the chilled can of coconut milk from the refrigerator. Carefully open it and scoop out only the thick cream that has settled at the top. Save the watery part for smoothies or other recipes.
- In a mixing bowl, whisk together the instant chocolate pudding mix and cocoa powder.
- Gradually add the whipping cream and the coconut cream you scooped out, whisking constantly to avoid lumps.
- Continue whisking until the mixture thickens and becomes smooth. This might take a few minutes, but don't give up – your arms will thank you later!
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to let it set a bit.
Assembly and Decoration Instructions
- Once your tart shells are completely cool (you can pop them in the fridge for an hour to be sure), it's time for the fun part – assembly!
- Start by adding a small spoonful of chocolate cream to each tart shell.
- Slice the banana and place a slice on top of the chocolate cream in each tart.
- Top the banana slice with more chocolate cream, filling the tarts to the brim. Don't be shy – more is more here!
- Place the filled tarts in the refrigerator for at least an hour to let the chocolate cream set.
- When you're ready to serve, whip the cream until stiff peaks form.
- Pipe or spoon the whipped cream on top of each tart.
- Sprinkle with chocolate shavings for that extra touch of decadence.
- For the best flavor and texture, place the finished tarts in an airtight container and let them chill in the refrigerator overnight. If you can resist that long, that is!
- Enjoy your mini banana cream tarts! They're best eaten within 2-3 days, but let's be honest – they probably won't last that long!
Nutrition Facts
12 Servings per container
Serving Size 1 servings (120 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 100 mg
4%
Total Carbohydrate 25 g
9%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 20 mg
2%
Iron 1 mg
6%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically