#1 Place bananas in a saucepan and cover with milk, heat over medium until simmering, stirring occasionally #2 Remove from pan and let cool to room temperature while preparing tart dough #3 In a large bowl, whisk together flour, baking powder, and salt #4 In another bowl, whisk sugar, Wesson Vegetable Oil, eggs, and gel food color #5 Add wet ingredients to flour mixture and stir until dough comes together #6 Flatten dough into a disc, wrap, and refrigerate for 30 minutes #7 While dough rests, strain banana milk through a fine strainer, pressing gently on bananas #8 Return strained milk to saucepan and add cream #9 Preheat oven to 350°F #10 In a heatproof bowl, whisk sugar and cornstarch, add egg yolks and vanilla, mix well, set aside #11 Heat milk and cream over medium until simmering #12 Remove from heat and temper sugar mixture by pouring 1/4 of hot milk into it, whisk to combine #13 Pour tempered mixture back into saucepan, return to heat, whisk until custard thickens and coats the back of a spoon #14 Pour custard into a bowl, cover with cling film, and allow to cool #15 Roll dough to 1/8”–1/4” thickness on a floured surface and cut into 3” circles #16 Gently press circles into a 12-cup muffin tin or tart molds and freeze for 10 minutes #17 Dock tart shells with a fork #18 Bake shells for 12–14 minutes and cool completely #19 Fill tarts with banana custard #20 Top with whipped cream and sprinkles
Sign in to Save Recipes
Bright, playful Rainbow Banana Cream Tarts feature soft, colorful pastry shells made with Wesson oil and silky banana custard, topped with whipped cream & sprinkles—a fun, easy, kid-friendly dessert adventure!
#1 Place bananas in a saucepan and cover with milk, heat over medium until simmering, stirring occasionally #2 Remove from pan and let cool to room temperature while preparing tart dough #3 In a large bowl, whisk together flour, baking powder, and salt #4 In another bowl, whisk sugar, Wesson Vegetable Oil, eggs, and gel food color #5 Add wet ingredients to flour mixture and stir until dough comes together #6 Flatten dough into a disc, wrap, and refrigerate for 30 minutes #7 While dough rests, strain banana milk through a fine strainer, pressing gently on bananas #8 Return strained milk to saucepan and add cream #9 Preheat oven to 350°F #10 In a heatproof bowl, whisk sugar and cornstarch, add egg yolks and vanilla, mix well, set aside #11 Heat milk and cream over medium until simmering #12 Remove from heat and temper sugar mixture by pouring 1/4 of hot milk into it, whisk to combine #13 Pour tempered mixture back into saucepan, return to heat, whisk until custard thickens and coats the back of a spoon #14 Pour custard into a bowl, cover with cling film, and allow to cool #15 Roll dough to 1/8”–1/4” thickness on a floured surface and cut into 3” circles #16 Gently press circles into a 12-cup muffin tin or tart molds and freeze for 10 minutes #17 Dock tart shells with a fork #18 Bake shells for 12–14 minutes and cool completely #19 Fill tarts with banana custard #20 Top with whipped cream and sprinkles
Email list is required
One or more of the email address entered is invalid
