Mini Banana Cream Tarts

Alright, these Mini Banana Cream Tarts? They’re creamy, dreamy, and the perfect little bite of banana goodness. Buttery crust, smooth banana filling, and a dollop of whipped cream on top—so fun and so tasty.

I made them for a weekend treat, and they disappeared fast. That soft banana cream in a crisp shell? Totally hits the spot.

They’re super easy to make. Just fill, chill, and enjoy. Let’s make a batch together—you’re gonna love how cute (and yummy) they are!

Why You’ll Love This Recipe

• Kid-Friendly and Fun to Eat: Mini tarts are easy to hold and less messy than slices of pie. They’re also perfect for lunchboxes or birthday parties.
• Silky-Smooth Custard: The filling is made with a combination of heavy cream, whole milk, egg yolks, and vanilla—producing a rich but not overly heavy texture.
• Crumbly Yet Firm Crust: The graham cracker base holds its shape after chilling and offers a subtle sweetness with a slight crunch that balances the soft custard.
• Make-Ahead Friendly: The crust and custard can both be made the day before and stored in the refrigerator. Just slice the bananas and assemble right before serving to prevent browning.
• Versatile and Adaptable: The tarts can be topped with fresh whipped cream, toasted nuts, chocolate drizzle, or a dusting of cinnamon for added flair.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes (includes crust prep and custard mixing)
• Cook Time: 15 minutes (stovetop custard)
• Chill Time: 2 hours minimum (for custard and crust to set properly)
• Total Time: Approximately 2 hours 40 minutes

This is a low-stress dessert that requires some cooling time but very little hands-on effort. If you’re preparing for a party, make the crust and custard in the morning or the night before and assemble just before serving.

Servings:

This recipe makes 6 standard muffin-sized mini tarts. If using a mini tart pan with smaller molds, you can yield up to 10-12 bite-sized tarts.

You can also double the recipe easily for larger gatherings—just be sure to prepare extra crust and have more bananas on hand.

Difficulty Level:

This dessert is suitable for beginners with basic cooking skills. The custard does require careful heating, but the steps are simple and easy to follow with clear visual cues (like when the mixture thickens). No oven baking required for the custard, and the crust only needs to set in the fridge.

Required Kitchen Tools

To ensure the tarts turn out just right, gather the following kitchen equipment:

• Muffin Tin or Mini Tart Pans: Nonstick works best. Line with cupcake liners or grease lightly for easy release.
• Mixing Bowls: For preparing the crust and whisking custard ingredients.
• Small Saucepan: For cooking the custard over medium heat. A heavy-bottomed pan helps prevent scorching.
• Whisk: Essential for stirring the custard to keep it smooth and lump-free.
• Silicone Spatula or Wooden Spoon: Helps scrape down the sides and stir without scratching the saucepan.
• Measuring Cups and Spoons: Accuracy matters, especially for custard consistency.
• Piping Bag or Spoon: Optional, but useful for adding the custard neatly into tart shells.
• Plastic Wrap: To cover the custard and prevent skin from forming during cooling.

Ingredients for Mini Banana Cream Tarts

These ingredients are simple and pantry-friendly, yet each one contributes to the final flavor and texture. Measurements will be provided in the recipe card at the end.

For the Graham Cracker Crust:

• Graham Cracker Crumbs: Use finely ground crumbs for best results. Store-bought or made at home in a food processor.
• Granulated Sugar: A small amount enhances the natural sweetness of the graham crackers.
• Unsalted Butter (melted): Helps the crust hold together once chilled and adds richness.

For the Vanilla Custard Filling:

• Heavy Cream: Adds richness and body to the custard.
• Whole Milk: Balances the cream to keep the texture light and not too dense.
• Granulated Sugar: Sweetens the custard.
• Egg Yolks: Essential for thickening and adding a velvety mouthfeel.
• Cornstarch: Helps stabilize the custard without curdling.
• Vanilla Extract: Adds warm, aromatic flavor—pure vanilla extract is best.
• Pinch of Salt: Enhances overall flavor and balances sweetness.

For the Topping & Assembly:

• Bananas: Choose bananas that are ripe but firm—overripe bananas may be too soft and brown quickly.
• Caramel Sauce (optional): A drizzle over the bananas adds a rich, buttery note and complements the vanilla flavor.
• Crushed Almonds (optional): Adds texture and a nutty contrast to the smooth filling and soft banana slices.

Variations for Mini Banana Cream Tarts

These tarts are easy to customize based on your preferences or what you have in your pantry:

• Use a Cookie Crust: Swap graham cracker crumbs with crushed vanilla wafers, digestive biscuits, or gingersnaps for a different flavor base.
• Add Whipped Cream: Pipe freshly whipped cream on top for a classic banana cream pie finish. Sweeten lightly with vanilla or a bit of powdered sugar.
• Make it Chocolatey: Add 2 tablespoons of cocoa powder to the crust or a layer of melted chocolate under the custard for a banana-chocolate twist.
• Tropical Vibe: Layer thin slices of mango or pineapple with the bananas, and sprinkle toasted coconut on top for a tropical version.
• Nut-Free Version: Omit almonds or substitute with toasted oats for crunch if avoiding nuts.
• Mini Tart Shells Option: Use store-bought mini tart shells instead of making the graham crust for quick assembly—ideal when short on time.

How to Make Mini Banana Cream Tarts: Step-by-Step Instructions

Follow these steps for best results, especially if you’re new to making stovetop custards. Patience and attention make all the difference here.

1. Make the Graham Cracker Crust

1. Combine Crumbs, Sugar, and Butter:
   In a medium mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter and mix until the texture resembles damp sand.
2. Press Into Tart Molds:
   Spoon about 2 tablespoons of crust mixture into each muffin tin or tart shell. Press firmly using the bottom of a small glass or your fingers to compact it well.
3. Chill the Crust:
   Place the tray in the refrigerator for 30 minutes to firm up while you make the custard.

2. Cook the Vanilla Custard

1. Mix Egg Yolks, Sugar, and Cornstarch:
   In a heat-safe bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Set aside.
2. Heat Milk and Cream:
   In a small saucepan, combine milk and heavy cream. Warm over medium heat until just beginning to steam—don’t let it boil.
3. Temper the Eggs:
   Slowly pour a few spoonfuls of hot milk mixture into the egg mixture while whisking constantly. This prevents scrambling the eggs.
4. Combine and Cook:
   Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon.
5. Add Vanilla and Cool:
   Remove from heat and stir in vanilla extract and a pinch of salt. Transfer custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 1 hour.

3. Assemble the Tarts

1. Layer Banana Slices:
   Once the crust and custard are chilled, slice the bananas. Arrange a few slices on the bottom of each tart shell.
2. Add the Custard:
   Spoon or pipe the chilled custard over the bananas, filling each tart to the top. Smooth the surface gently.
3. Decorate:
   Top with more banana slices, a drizzle of caramel sauce, and a sprinkle of crushed almonds if using. For a neater finish, you can use a piping bag fitted with a round or star tip.

How to Serve Mini Banana Cream Tarts

These tarts are best served cold and freshly assembled. Here are a few ways to enjoy them:

• As Individual Desserts: Perfect for plated presentation at dinner parties or birthday celebrations.
• With Whipped Cream: Add a small swirl of whipped cream just before serving for extra richness.
• On a Dessert Tray: Serve alongside mini cheesecakes, brownies, or chocolate mousse cups for variety.
• Kid-Friendly Option: Skip the caramel and nuts—just crust, banana, and custard makes for a simple, delicious treat.

Tip: If not serving immediately, brush banana slices with a little lemon juice to prevent browning.

Storing Mini Banana Cream Tarts

Proper storage ensures that your mini tarts stay fresh and tasty, especially if you’re making them ahead of time.

• Unassembled Components:
  Store the crust (in the muffin tin) and the custard (in a covered bowl) separately in the fridge for up to 2 days. Bananas should be sliced fresh just before assembling.
• Assembled Tarts:
  Once filled and topped, the tarts are best enjoyed within 24 hours. Cover loosely with plastic wrap and store in the fridge to maintain freshness. Note: bananas may start to brown after several hours.
• Freezing:
  The crust can be frozen (wrapped tightly) for up to 1 month. However, custard and bananas do not freeze well and may become watery or mushy once thawed.

Tips and Tricks for Success

• Use Ripe, Firm Bananas: Avoid overly soft bananas; they tend to break down and discolor quickly.
• Chill Everything: Cold crust and cold custard make for neater assembly and a firmer final texture.
• Prevent Lumps in Custard: Constant stirring and slow heating help avoid clumps. If your custard still has a few, strain it before chilling.
• Go Easy on the Caramel: A small drizzle adds great flavor but too much can overpower the custard.
• Add Texture: A light sprinkle of crushed nuts or toasted coconut can elevate the overall texture without making the tart too heavy.

Nutrition

Here’s an approximate nutritional breakdown per tart (based on a batch of 6 mini tarts):

Nutrient	Amount (per tart)
Calories	280
Total Fat	17g
Saturated Fat	9g
Carbohydrates	30g
Sugars	17g
Protein	4g
Fiber	1g
Sodium	95mg
Cholesterol	95mg

Note: Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.

Mini Banana Cream Tarts FAQs

Can I use instant pudding instead of homemade custard?
Yes, if you’re short on time, vanilla pudding can be used as a substitute. However, homemade custard gives better flavor and texture.

What can I use instead of graham crackers for the crust?
You can use crushed vanilla wafers, shortbread cookies, or digestive biscuits. Just adjust the butter if needed depending on the dryness of the crumbs.

How do I prevent the bananas from turning brown?
Slice the bananas just before assembling, or brush them lightly with lemon juice to slow oxidation. Keep them covered and refrigerated until serving.

Can I make this recipe dairy-free?
Yes. Use full-fat coconut milk instead of cream and milk, and replace butter with plant-based margarine. Use a dairy-free cookie for the crust.

Can I double the recipe for a crowd?
Absolutely. Just double each ingredient and prepare extra tart pans or muffin tins. You may need to cook the custard in a larger saucepan or in batches.

Conclusion

These Mini Banana Cream Tarts are a beautiful balance of creamy, sweet, and just the right amount of crunchy. With a buttery crust, velvety vanilla custard, and fresh banana slices, each bite feels both nostalgic and indulgent. Whether you’re baking with kids, hosting a brunch, or simply craving a classic dessert in a personal size, these tarts deliver comfort and elegance with minimal fuss.

They’re the kind of treat that looks impressive but comes together with everyday ingredients and a few simple steps. And once you get comfortable with the base recipe, you’ll find yourself experimenting with toppings and flavors all year round.