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Mini Banana Cream Tartlets

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Elegant yet easy Mini Banana Cream Tartlets featuring crisp homemade tart shells filled with silky vanilla custard, fresh banana slices, and fluffy whipped cream. A beautiful bite-sized dessert perfect for parties and special occasions.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 mini tartlets
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. In a bowl, mix flour and sugar for the tart shells.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add egg yolk and cold water, mixing just until the dough comes together.
  4. Chill the dough for 30 minutes.
  5. Roll out the dough and press into mini tart pans.
  6. Bake at 350°F (175°C) for 12–15 minutes until lightly golden. Cool completely.
  7. For the filling, heat milk in a saucepan until warm but not boiling.
  8. In a bowl, whisk sugar, cornstarch, and egg yolks.
  9. Slowly pour warm milk into the egg mixture while whisking, then return mixture to the saucepan.
  10. Cook over medium heat, stirring constantly, until thickened.
  11. Remove from heat and stir in butter and vanilla extract. Let custard cool slightly.
  12. Spoon custard into cooled tart shells and top with banana slices.
  13. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  14. Pipe or spoon whipped cream over each tartlet before serving.

Notes

  • Bake tart shells a day ahead and store in an airtight container.
  • Whisk custard constantly to prevent lumps; strain if needed.
  • Brush banana slices lightly with lemon juice to prevent browning.
  • Use instant vanilla pudding as a shortcut if desired.
  • Add melted chocolate drizzle, toasted coconut, or crushed vanilla wafers for variation.
  • Store assembled tartlets in the refrigerator for up to 2 days.
  • Add whipped cream shortly before serving for best texture.
  • Freezing fully assembled tartlets is not recommended.

Nutrition

Find it online: https://juliameals.com/mini-banana-cream-tartlets/