Banana cream tarts. Buttery shortcrust pastry filled with a creamy banana custard, fresh bananas and topped with a vanilla whipped cream.
Banana cream Tarts. Whats not to love, flaky shortcrust pastry tarts filled with a freshly made custard infused with banana. Topped with fresh sliced banana, vanilla whipped cream and flaked chocolate they’re almost too good to be true. If you really want that intense banana flavour, use really over ripe bananas in the custard.
This recipe begin with a beautiful buttery base of shortcrust pastry. You can use my recipe or buy yours from the store, its up to you. This flaky pastry base is then topped with a creamy and decadent banana custard made by combining milk, flour, sugar and egg yolks and infusing this with mashed over ripe bananas. This custard is then left to set topped with sliced bananas. The tarts are finished off with vanilla whipped cream and a generous helping of flaked chocolate.
This recipe can be made as individual tarts or as one large tart and you can serve slices of it. I like to mix things up and serve tarts as individual portions as I just think they look that much more elegant as a small single portion. But this is up to you.
Recipe – banana cream tarts
Banana Cream Tarts
Ingredients – for the custard
- 1 vanilla bean seeds scraped out
- 180 ml whole milk
- 160 g caster sugar
- 4 egg yolks
- 3 tbsp plain flour
- 2 tbsp cornflour
- 2 tbsp butter
Ingredients – for the tart
- 375 g shortcrust pastry or 8 mini tart cases
- 350 ml double cream
- 2 bananas sliced
- 100 g milk chocolate
- 3 tbsp caster sugar
- 1 tsp vanilla extract
Method – for the tart cases
- Pre heat your oven to 180C and lightly spray 8 mini tart cases with non stick cooking spray.
- Roll out the pastry on a floured surface and using a round pastry cutter at least an inch bigger than your tart tins cut out 8 circles of pastry.
- Transfer the pastry circles to the tart tins and press the pastry well into the corners of the cases. Prick the base of the tarts well with a fork. Line the cases with baking paper and fill with baking beans or dried beans.
- Bake the tarts for 20 minutes with the bean in, then remove the beans and bake for a further 15 minutes until golden. Leave to one side to cool.
Method – for the custard
- Taking the two bananas, slice one and leave to one side. Mash the other well with a fork.
- In a small bowl, whisk together the egg yolks, corn flour, flour and sugar to form a paste. Leave this to one side.
- Place the vanilla pod and seeds, milk and butter into a non stick pan and heat gently until just before it starts to boil. Remove from the heat and spoon 4 or 5 tablespoons of the hot milk into the egg mixture and whisk vigorously.
- Remove the vanilla pod and transfer the egg mixture into the rest of the milk. Returning to a gentle heat. Keep whisking until the mixture thickens.
- Add the mashed banana to the custard and divide the mixture between the tart cases.
- Top the tarts with the sliced banana and refrigerate until completely cool.
Method – for the vanilla cream
- Place the double cream and vanilla essence in the bowl of a stand alone mixer and whisk on high speed gradually adding the sugar 1 spoon at a time until the sugar is gone and the cream has formed stiff peaks.
- Transfer the cream to a piping bag fitted with a star shaped piping nozzle. Pipe the cream in any pattern you want on top of the cold custard. I chose little swirls but you can pipe any way you want.
- Grate the chocolate using a vegetable peeler to create larger flakes and top the tarts with these.
- Serve immediately.
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And there you have it, my banana cream tart recipe. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post. For more recipe inspiration check out my blog and pinterest. Sarah