Imagine a dessert so irresistibly creamy and decadent that it transforms an ordinary moment into a spectacular culinary experience. These Individual Banana Cream Tarts are not just a dessert; they're a slice of pure happiness that will transport you to a world of smooth, velvety bliss. With a perfect balance of rich pastry cream, fresh bananas, and delicate tart shells, this recipe promises to be your new go-to sweet treat that will impress everyone from family gatherings to elegant dinner parties.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 tarts
Ingredients
- 1 pre-made tart shell
- 2 ripe bananas
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 cup milk
- 1 egg yolk
Instructions
- Prepare the pastry cream: In a medium saucepan, whisk together sugar, cornstarch, and milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- Temper the egg yolk by slowly adding a small amount of the hot milk mixture into the egg yolk while whisking continuously. This prevents the egg from scrambling.
- Pour the tempered egg yolk back into the saucepan and continue cooking, stirring constantly, until the pastry cream becomes thick and glossy, about 2-3 minutes.
- Remove from heat and stir in vanilla extract. Transfer the pastry cream to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely cooled, about 1 hour.
- Slice the ripe bananas into thin, even rounds. Set aside a few slices for garnish.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream to create a light, airy filling.
- Prepare the tart shells by allowing them to come to room temperature if they were refrigerated.
- Layer the bottom of each tart shell with banana slices, creating a single even layer.
- Carefully spoon the banana cream filling into each tart shell, smoothing the top with a spatula.
- Garnish the top of each tart with the reserved banana slices and a light dusting of powdered sugar if desired.
- Chill the tarts for at least 30 minutes before serving to allow the filling to set and flavors to meld together.
- Serve cold and enjoy your individual banana cream tarts!
Tips
- Choose ripe, but not overripe bananas for the best flavor and texture. Look for bananas with a few brown spots for optimal sweetness.
- When making pastry cream, constant stirring is key to prevent lumps and ensure a smooth, glossy consistency.
- Tempering the egg yolk is crucial - add the hot milk mixture slowly and whisk continuously to prevent scrambling.
- Use a clean, dry bowl when whipping cream to help it reach stiff peaks more easily.
- For a professional presentation, use a piping bag to fill the tart shells for a neater, more uniform look.
- If you're short on time, you can use store-bought pastry cream, but homemade always tastes better.
- Chill the tarts for at least 30 minutes before serving to allow the flavors to meld and the filling to set properly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
