Banana Cream Tart

Cooking Recipes Catalogue

Top this smooth, creamy banana dessert with whipped topping and walnuts for a treat to remember!

INGREDIENTS (for 8 servings):


  • PREHEAT oven to 450 degrees F.
  • UNFOLD 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.
  • BAKE for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.
  • BLEND SPLENDA® Granular, and cornstarch together in a small mixing bowl. Set aside.
  • COMBINE milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granular mixture, stirring until blended. Add butter.
  • COOK over medium heat, stirring constantly, until mixture thickens and boils.
  • BOIL 1 minute, stirring constantly. Remove from heat, and stir in banana extract.
  • ARRANGE sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving.
  • CUT pie into 8 equal portions to serve. Garnish each serving, if desired.

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