NO-BAKE BANANA PUDDING TART
I can't visit New York City without enjoying a big cup of banana pudding from Magnolia Bakery. This tart combines a no-cook custard with fresh bananas and vanilla wafers in a tender wafer crust, inspired by their pudding. Bits of chocolate and crunchy banana chips top this tart for a perfect blend of flavors and textures that slices and serves beautifully.
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield one 9-inch tart (10 to 12 servings)
Number Of Ingredients 14
Steps:
- For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
- For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
- In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
- Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
- To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.
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Kanima Hector
[email protected]This is the best no-bake banana pudding tart I've ever had! I'll definitely be making it again and again.
Atta Urrehman
[email protected]For a healthier version of this tart, try using a whole wheat graham cracker crust and non-fat milk.
sali miraka
[email protected]I'm thinking of making this tart for a bake sale. How long will it last at room temperature?
Joy Brian
[email protected]This tart is always a hit at parties. It's so easy to make and it always looks so impressive.
Saviour Binty
[email protected]I made this tart for my family and they all loved it! The crust was flaky and buttery, and the filling was creamy and delicious. The bananas added a nice sweetness and flavor. I would definitely recommend this recipe to anyone looking for a delicious
LOZZ64 GAMING
[email protected]If you want a more decadent tart, try using whipped cream instead of Cool Whip.
H Ä…™·¥Ö·¥è è Hossen
[email protected]I'm not a big fan of bananas. Do you think this tart would be good with another type of fruit, like strawberries or blueberries?
Margaret Arizola
[email protected]This is my new favorite dessert! It's so easy to make and it always turns out perfect.
my name is baraa
[email protected]This tart is the perfect combination of creamy and crunchy. The banana pudding filling is smooth and flavorful, and the graham cracker crust provides the perfect amount of texture. I love that this tart is no-bake, so it's super easy to make. It's al
Abraham Mansion
[email protected]For a fun twist, try adding some chopped nuts or chocolate chips to the filling.
Tasme Sakima
[email protected]I'm thinking of making this tart for a special occasion. How long can it be stored in the refrigerator?
Rita Lewis
[email protected]So easy to make and so delicious! I will definitely be making this again.
Gaming Zone 11
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The crust was perfectly crispy and the filling was creamy and delicious. I would definitely recommend this recipe to anyone looking for a crowd-pleasing dessert.
Aj Watson
[email protected]If you want a creamier filling, try using heavy cream instead of milk.
Jackson Dainer
[email protected]Has anyone tried using a different type of fruit in this tart? I'm thinking strawberries or blueberries might be good.
Malak Maryam
[email protected]Amazing! I've made this tart several times now and it's always a hit. The perfect summer dessert.
Simo Hamadto
[email protected]This no-bake banana pudding tart was an absolute delight! The combination of the creamy banana pudding filling and the crunchy graham cracker crust was simply irresistible. The pudding was perfectly sweet and flavorful, with a smooth and velvety text