BANANA PUDDING TART

Banana Pudding Tart image

Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! -Tania Gordon, Chicago, Illinois

Provided by Taste of Home

Time 55m

Yield 14 servings.

Number Of Ingredients 10

Ingredients

5 medium bananas
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup packed light brown sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped

Steps:

Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.

Nutrition Facts : Calories 336 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 148mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.