Banana Cream Tartlets made with NUTTER BUTTER Cookies
- 1 lb.NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
- 3 oz.butter, melted
- 12 oz.NUTTER BUTTER Crème Variegate
- 2 lb.largebananas, each cut into 22 slices, divided
- 1 lb.preparedvanilla pudding and pie filling, cooled
- 8 fl ozwhipped cream
- 5 oz.sugar
Nutrition per serving
Mix cookie crumbs and butter. Press 4 tsp. (about 1 oz.) crumb mixture onto bottom and up side of each of 16 (3-inch) tart pans. Set aside.
Spread 1 Tbsp. Variegate onto bottom of each crust; top with 4 or 5 banana slices and 2 Tbsp. pie filling. Carefully remove tarts from pans; place on plates. Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup onto half of each tart.
Spread remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar. Use torch to heat sugar until it caramelizes; cool completely. Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.