Scrumptious Banana-Pineapple Cream Tart

I want to start off by saying, I am still in Summer mode. I made so many dessert using Pineapple this Summer and now we are in Fall. However, don’t worry, more desserts are on there way.

Let’s start off with this beauty called, Banana Pineapple Cream Tart. Made in a 9 in tart pan, this treat is so scrumptious! Everything down from the crust to the whipped cream topping is everything.

In this recipe, you can make the crust two ways; baking it or just using your freezer. I used the traditional way, by placing the crust in the freezer while I make the filling. In addition, for the crust, I used Graham Crackers. To make life more simple, you can purchase a store bought pre-made crust at your local store.

Is there any substitutes beside Graham Crackers?

Yes, you can use….

1) Shortbread Cookies

2) Almond Flour

3) Pecan Flour

What do you need for this recipe?

1) Pineapple

2) Bananas [Fresh or ripped]

3) Graham Crackers

4) Cornstarch

5) Granulated Sugar

6) Unsalted Butter*

7) Salt

8) Whipped Cream Aka Cool Whip

*Note: If you don’t have unsalted butter, use salted butter and do not add additional salt.

Let’s get started…..

Prep Time: 15 minutes

Cooling Time: 1 hour

Yields: 1 Tart (8 servings)

Ingredients

Filling:

1/2 can (10 Oz ) unsweetened crushed pineapple, undrained
6 teaspoons cornstarch
6 teaspoons cup granulated white sugar
1.5 medium ripe bananas, sliced

Crust:

12 rectangular graham cracker sheets (about 6 ounces), broken into pieces equaling about 1 1/2 cups
2 tablespoons granulated white sugar
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Topping:

1/2 carton (4 ounces) frozen whipped topping, thawed

Directions

Preheat the oven to 350°F: Set a rack in the middle position.
Make the crumbs: In a food processor, pulse the graham crackers until finely ground. You should have about 1 1/2 cups

By hand: Enclose the broken graham crackers in a heavy-duty plastic freezer bag. Seal the bag and roll over with a rolling pin to crush the graham crackers until they are fine crumbs

Mix the crust:

3. Add the butter, sugar, and salt to the food processor. Pulse until combined.

4. Place the crust mixture into the center of tart pan.

5. Spread the crumbs evenly over the bottom of the pie pan. With your fingers, press it into the sides of the pan all around, and then into the bottom of the pan.

6. Cover a dry measuring cup or rubber spatula, gently re-press the crumbs into the pan to make them even and compact, starting with the sides first. Tamp down the crumbs on the bottom so the crumbs are even and compact.

**Note: If dry measuring cup sticks to the crust, wrap it with plastic wrap.

Chill the crust (optional):

If you want to use this immediately and/or are filling it with something that doesn’t need baking, such as this tart, you don’t have to bake first. Place the assembled crust in the freezer for 15 minutes to allow the butter to become firm. Remove and fill according to recipe directions.

Bake the crust (optional):

If you want to bake this crust for the toasty flavor it imparts before filling it, put it in the center of the oven for 10 minutes, or until the edges are just slightly browned. Set the tart pan on a rack to cool to room temperature and use according to your recipe directions

Filling:

7. Clean food processed and place diced pineapple and pulse until crushed as seen as below.

8. In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.

9. Arrange bananas over bottom of the crust; spread pineapple mixture over tops, using a rubber spatula. Refrigerate at least 1 hour before serving. Top with whipped topping.