Rainbow Banana Cream Tarts - Wesson

Rainbow Banana Cream Tarts - Wesson

Prep Time

45 minutes

Cook Time

15 minutes

Total Time

1 hours 35 minutes

Yields

12

Directions

  1. Place bananas in a saucepan, cover with milk, and heat over medium until simmering, stirring occasionally.
  2. Remove bananas from pan and let milk cool to room temperature.
  3. While milk is cooling, whisk together flour, baking powder, and salt in a large bowl.
  4. In another bowl, whisk together 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. Strain banana milk through a fine strainer into a bowl, pressing gently on the bananas to extract liquid without pulp.
  8. Return strained milk to the saucepan and add cream.
  9. Preheat oven to 350°F.
  10. Whisk sugar and cornstarch in a heatproof bowl, then add egg yolks and vanilla and mix well; set aside.
  11. Heat milk and cream over medium until simmering, remove from heat, and temper sugar mixture by adding 1/4 of hot milk while whisking.
  12. Return tempered mixture to saucepan and continue cooking over medium heat, whisking until custard thickens and coats the back of a spoon.
  13. Pour custard into a bowl, cover surface with cling film, and allow to cool.
  14. Roll dough to 1/8”–1/4” thickness on a lightly floured surface and cut into 3” circles.
  15. Place dough circles into a 12-cup muffin tin or tart molds and freeze for 10 minutes.
  16. Dock tart shells with a fork and bake for 12–14 minutes.
  17. Remove tarts from oven and allow to cool completely.
  18. Fill cooled tarts with banana custard and top with whipped cream and sprinkles.

Ingredients

  • 4 large Bananas, firm but not overly ripe, cut into 3” chunks
  • 2 cups Milk, 3%
  • 1 cup Cream, 35%
  • 1/2 cup Granulated sugar
  • 1/3 cup Cornstarch
  • 3 Egg yolks
  • 2 tsp Pure vanilla extract
  • 2 1/2 cups Cake and pastry flour, sifted
  • 1/2 tsp Baking powder
  • 1 pinch Salt
  • 2/3 cup Granulated sugar
  • 1/2 cup Wesson Vegetable Oil
  • 2 Eggs, lightly beaten
  • 2–5 drops Gel food color, as desired
  • 1 cup Whipped cream
  • Candy sprinkles, as desired