Southern Banana Pudding Tart
From choclytcandy 13 years agoIngredients
- Crust shopping list
- 2 cups vanilla wafer cookie crumbs shopping list
- 1/4 cup sugar shopping list
- 1/4 tsp salt shopping list
- 1/3 cup melted butter shopping list
- Filling shopping list
- 3 medium, ripe bananas, sliced shopping list
- 1/3 cup all-purpose flour shopping list
- 3/4 cup sugar shopping list
- 1/4 tsp salt shopping list
- 3 large egg yolks shopping list
- 2 cups milk (low fat is fine) shopping list
- 1 tsp vanilla extract shopping list
How to make it
- Preheat oven to 350F.
- In a large mixing bowl, combine all crust ingredients (add 1 tsp vanilla extract if you are using fairly plain vanilla wafers) and stir with a fork until mixture is moist, like wet sand. Pour into a 9- or 10-inch tart pan and press into an even layer, going up the sides of the tart.
- Bake for 12-14 minutes, until crust is just starting to brown at the edges. Cool completely.
- When crust has cooled, prepare the filling.
- Arrange sliced bananas in a single layer (slices should be about 1/4-inch thick) on top of the tart crust.
- In a medium sauce pan, whisk together flour, sugar and salt. Whisk in milk and egg yolks until smooth. Cook over medium heat until pudding comes to a simmer, stirring frequently. Cook until pudding has thickened enough to thickly coat the back of a spoon. Remove from heat and whisk in vanilla extract. Strain into a large measuring cup or bowl.
- Pour hot pudding over sliced bananas, spread evenly, and allow to cool down to room temperature before refrigerating.
- Refrigerate at least 4 hours before serving.
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