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Mini Banana Cream Tarts

Category: Let's Bake Something Wonderful

These banana tarts combine a flaky graham crust with a smooth caramel custard filling. Topped with banana slices, crushed nuts, and caramel drizzle, they’re perfect after chilling. Simple to put together and even better to eat, they’re a great option for hosting or personal indulgence. Serve cold for the best taste and customize with your favorite additions.

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Hannah Author
Updated on Tue, 13 May 2025 09:51:07 GMT
Banana Tarts with Caramel Save
Banana Tarts with Caramel | recipesbyhannah.com

Bite-sized Banana Cream Tarts - An Indulgent Treat

These tiny Banana Cream Tarts blend sweet, smooth, and crispy elements perfectly. The graham cracker base gives you that nice crunch that works so well with the velvety caramel custard. Slices of fresh banana add a natural sweetness and fruity taste. With a sprinkle of crushed almonds for texture and caramel drizzled on top, these little treats look amazing and taste even better.

Ingredients
  • Melted unsalted butter: 1/2 cup, helps stick the crust together
  • Granulated sugar: 1/4 cup, makes the crust sweet enough
  • Graham cracker crumbs: 1 1/2 cups, finely crushed for the base
  • Cornstarch: 1 tbsp, helps the custard set up right
  • Vanilla extract: 1 tsp, adds that nice smell and taste
  • Egg yolks: 3 large, makes the custard thick
  • Granulated sugar: 1/2 cup, sweetens everything up
  • Milk: 1/2 cup, thins out the mixture a bit
  • Heavy cream: 1 cup, creates that rich texture
  • Caramel sauce: 1/4 cup, brings in that caramel flavor
  • Bananas: 2 ripe, cut into rounds for the top
  • Crushed almonds: As needed, to make it pretty
  • Caramel sauce: As needed, for pouring over top
Instructions
Step 1:
Turn on your oven to 350°F (175°C).
Step 2:
Mix up graham cracker crumbs, sugar, and melted butter in a bowl. Push this mix into tart pans and pop in the oven for 8-10 minutes. Set aside to cool down.
Step 3:
Put heavy cream, milk, sugar, egg yolks, and cornstarch in a pot over medium heat. Keep stirring until it gets thick. Add vanilla and caramel sauce. Let it cool a bit.
Step 4:
Fill the crusts with custard, put banana slices on top, then add almonds and caramel. Put in the fridge for 1 hour before you eat them.
Serving and Storage Tips
  • These taste way better cold, so keep them chilled.
  • You can keep them in the fridge for about 2 days if you put them in a sealed container.
Helpful Notes
  • Want more crunch? Try toasting your almonds first.
  • You can swap in crushed pecans if you don't have almonds.

Advice from Pro Chefs

  • Throw in a tiny bit of salt to your caramel sauce to make it taste sweeter.
Mini Banana Cream Tarts Save
Mini Banana Cream Tarts | recipesbyhannah.com

Wrap-Up

Packed with sweet and creamy flavors, these banana tarts have a buttery graham shell and a caramel filling. Layered with fresh banana slices, almonds, and caramel topping, the balance of textures is delightful. Quick and simple, they’re perfect for hosting guests or a dinner finale. Chill them for a refreshing bite, and get creative with toppings like nuts or a swirl of chocolate for something extra special.

Banana Cream Tarts

Soft caramel custard blends with bananas and a crisp crust for a mouthwatering treat.

Preparation Time
20 min
Cooking Time
15 min
Total Time
35 min

Category: Sweet Kitchen

Difficulty Level: Easy

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary Preferences: Vegetarian

Ingredients

01 1 1/2 cups of finely crushed graham crackers for a crunchy foundation.
02 1/4 cup of white sugar to add a touch of sweetness to the base.
03 1/2 cup of melted unsalted butter to hold the crust together.
04 1 cup of heavy cream to make the filling extra smooth.
05 1/2 cup of milk to lighten the creamy filling.
06 1/2 cup of regular sugar to sweeten the filling.
07 3 large egg yolks to help thicken the filling.
08 1 teaspoon of vanilla for a hint of extra flavor.
09 1 tablespoon of cornstarch to keep the custard firm.
10 1/4 cup of caramel sauce for a rich, caramel flavor boost.
11 2 ripe bananas, sliced into circles to top each tart.
12 Crushed almonds, as needed, to sprinkle on top.
13 Extra caramel sauce for drizzling over the tarts, as required.

Directions

Step 01

Set your oven to 350°F (175°C) and let it heat up.

Step 02

Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.

Step 03

Push the crust mixture into muffin tins or individual tart pans until evenly distributed.

Step 04

Pop the crusts into the oven and bake for about 8 to 10 minutes, then let them cool down fully.

Step 05

In a pot, stir together the cream, milk, sugar, egg yolks, and cornstarch to begin the custard.

Step 06

Whisk steadily on medium heat until the mixture thickens, which takes about 5–7 minutes.

Step 07

Take the saucepan off the heat and mix in the vanilla and caramel sauce. Let it cool for a while.

Step 08

Generously scoop the cooled custard into the tart bases, smoothing out the tops for an even finish.

Step 09

Layer banana slices on top of the custard on each tart.

Step 10

Sprinkle some crushed almonds on top and finish with a drizzle of extra caramel sauce.

Step 11

Pop the tarts into the fridge and let them firm up for at least 1 hour.

Step 12

Enjoy them cold and dig in!

Notes

  1. Pre-baking locks in a crunchy crust that can hold up against the filling.
  2. Whisking constantly while cooking the custard prevents clumping or lumps.
  3. Cooling in the fridge helps the filling firm and makes slicing easier.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 290
  • Fats: 16 g
  • Carbohydrates: 34 g
  • Proteins: 4 g