Mini Banana Cream Tartlets

I love making these Mini Banana Cream Tartlets when I want a dessert that feels elegant yet easy to prepare. The crisp tart shells are filled with silky vanilla cream and topped with fresh banana slices and fluffy whipped cream. I find they’re perfect for parties, holidays, or whenever I want a beautiful bite-sized treat.

Why You’ll Love This Recipe

I appreciate how these tartlets deliver classic banana cream pie flavor in individual portions. I enjoy the contrast between the crisp shell and the smooth, creamy filling. They look impressive but are surprisingly simple to assemble. I also like that I can prepare components ahead of time for easy entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tart shells:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 egg yolk
2 tablespoons cold water

For the filling:
2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
2 ripe bananas, sliced

For topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions

1. I prepare the tart shells by mixing flour and sugar in a bowl.

2. I cut in the cold butter until the mixture resembles coarse crumbs.

3. I add the egg yolk and cold water, mixing just until the dough comes together.

4. I chill the dough for about 30 minutes, then roll it out and press it into mini tart pans.

5. I bake the shells at 350°F (175°C) for 12–15 minutes until lightly golden, then let them cool completely.

6. For the filling, I heat milk in a saucepan until warm.

7. In a separate bowl, I whisk sugar, cornstarch, and egg yolks.

8. I slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan.

9. I cook over medium heat, stirring constantly, until thickened.

10. I remove from heat and stir in butter and vanilla extract, then let the custard cool slightly.

11. I spoon custard into the cooled tart shells and layer banana slices on top.

12. I whip heavy cream with powdered sugar and vanilla until soft peaks form.

13. I pipe or spoon whipped cream over each tartlet before serving.

Servings and Timing

Servings: 12 mini tartlets
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 50 minutes

Variations

I sometimes drizzle melted chocolate over the top for extra richness. When I want added texture, I sprinkle crushed vanilla wafers or toasted coconut on top. I also enjoy brushing the banana slices with a little lemon juice to keep them bright. For a shortcut version, I use pre-made tart shells.

storage/reheating

I store assembled tartlets in the refrigerator for up to 2 days. I prefer adding the whipped cream shortly before serving for the best texture. Since this is a chilled dessert, reheating is not necessary.

FAQs

Can I make the tart shells ahead of time?

I often bake the shells a day in advance and store them in an airtight container.

How do I prevent the custard from becoming lumpy?

I whisk constantly while cooking and strain the custard if needed for extra smoothness.

Can I use instant pudding instead?

I can use instant vanilla pudding as a quicker alternative to homemade custard.

How do I keep bananas from browning?

I lightly brush them with lemon juice before placing them on the tartlets.

Can I freeze banana cream tartlets?

I do not recommend freezing fully assembled tartlets, as the texture may change.

Conclusion

I find these Mini Banana Cream Tartlets to be a delightful combination of creamy, crisp, and sweet flavors. The smooth custard, fresh bananas, and airy whipped cream create a dessert that feels both classic and special. It’s a recipe I love making whenever I want an elegant treat in perfectly portioned form.