Banana Cream Tartlets made with NUTTER BUTTER Cookies
Ingredients
16 servings
- 1 lb. NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
- 3 oz. butter, melted
- 12 oz. NUTTER BUTTER Crème Variegate
- 2 lb. large bananas, each cut into 22 slices, divided
- 1 lb. prepared vanilla pudding and pie filling, cooled
- 8 fl oz whipped cream
- 5 oz. sugar
NUTRITION FACTS
Nutrition per serving
DIRECTIONSTips
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.
Note
Pie filling needs to be completely cooled before using to prepare tarts.