Ingredients (for a 9-inch tart)
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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6 tablespoons unsalted butter, melted
For the banana cream filling:
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3 ripe bananas
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1 cup whole milk
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1 cup heavy cream
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¼ cup sugar
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3 tablespoons cornstarch
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3 large egg yolks
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1 teaspoon vanilla extract
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Pinch of salt
Optional topping: whipped cream, chocolate shavings, or banana slices
Instructions
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Make the crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press into a 9-inch tart pan with a removable bottom.
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Bake 8–10 minutes until slightly golden. Let cool.
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Make the banana cream filling:
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In a saucepan, whisk together milk, heavy cream, sugar, and salt. Heat until warm.
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In a separate bowl, whisk egg yolks and cornstarch until smooth.
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Slowly pour the warm milk mixture into the yolks, whisking constantly.
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Return to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla.
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Assemble the tart:
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Slice 2 bananas and layer them over the cooled crust.
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Pour the cream filling over the bananas. Smooth the top.
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Chill in the fridge at least 2–3 hours until set.
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Serve:
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Top with whipped cream, extra banana slices, or chocolate shavings before serving.
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If you want, I can also give a simpler, “no-bake” banana cream tart version that’s faster but just as creamy and delicious. Do you want me to do that?