Walnut Banana Cream Tarts

Walnut Banana Cream Tarts


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These mini tarts are nutty, creamy and delightfully tasty. Try them with a tall glass of milk and topped with whipped cream.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 8 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1¼ cups flour
  • 1 box vanilla pudding
  • 3 cups milk, or as listed on instant pudding box
  • 3½ bananas, mashed + ½ banana, thinly sliced for garnish
  • 14oz can sweetened condensed milk
  • 4oz whipped topping
  • 5oz cream cheese
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, finely crushed + ¼ cup whole walnuts for garnish

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Preheat the oven to 350F. Combine the butter, sugar and salt in a bowl and stir well. Add the flour and stir until dough forms. Transfer the dough into a 4 small tart pans and press down into the pan and sides for an even coat. Cover the tarts with plastic wrap and refrigerate for 30 minutes. Prick them with a fork a few times before baking. Bake for 20-25 minutes, or until golden brown. Remove and cool. In a large bowl, beat the cream cheese until fluffy. Beat in the condensed milk, pudding mix, milk, crushed walnuts, bananas and vanilla. Mix in the whipped topping, beating until well combined. Spread the pudding mix evenly into the tarts and arrange the sliced bananas and whole walnuts on top. Chill for at least 2 hours before serving.

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