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Banana Cream Tartlets with Peanut Butter Cookie Pieces

Banana Cream Tartlets with Peanut Butter Cookie Pieces
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
peanut butter sandwich cookies, finely crushed 1 lb. 1 qt.
butter, melted 3 oz. 1/3 cup
NUTTER BUTTER Crème Variegate 12 oz. 1 cup
Large bananas, each cut into 22 slices, divided 2 lb. 6 each
Prepared JELL-O Vanilla Pudding & Pie Filling, cooled 1 lb. 2 cups
whipped cream 8 fl oz 1 qt.
sugar 5 oz. 10 Tbsp. + 2 tsp.

Directions

MIX cookie crumbs and butter. Press 4 tsp. (about 1 oz.) crumb mixture onto bottom and up side of each of 16 (3-inch) tart pans (or onto bottom and up side of each of 8 tart pans for trial recipe). Set aside.

SPREAD 1 Tbsp. Variegate onto bottom of each crust; top with 4 or 5 banana slices and 2 Tbsp. pie filling. Carefully remove tarts from pans; place on plates. Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup onto half of each tart.

SPREAD remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar. Use torch to heat sugar until it caramelizes; cool completely. Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.

Kraft Kitchens Tips

Note
Pie filling needs to be completely cooled before using to prepare tarts.
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