Use store bought cookie dough and instant pudding mix for a dessert that’s fast, easy and super delicious!
Easy Banana Cream Tart
1 roll Pillsbury sugar cookie dough
1 3.4 oz box instant Jello French Vanilla or Banana Cream pudding mix
1 1/2 cups half and half
1/4 cup skim, 1 or 2% milk
2 medium bananas
1- 8 oz container heavy whipping cream (*see note)
1 tablespoon sugar
1 teaspoon vanilla
1/4 cup toasted almond slivers (optional)
Whipping cream stabilizer (optional)
8 or 9 inch tart pan with removable bottom
Form cookie dough into a ball, then press into a disc. Roll out into an 11 inch circle, carefully line tart pan with cookie dough. Press dough up the side of the pan, trim excess and discard. Place tart pan on a cookie sheet and move to refrigerator to keep cold while oven preheats. Tip- dough is easiest to work with if kept cold. Roll out on a sheet of wax paper. Put tart pan upside down on center of dough circle, pick up wax paper by edges, then flip over.
Preheat oven to 350 degrees.
In a small mixing bowl, add half and half, milk and pudding mix. Beat with a hand mixer on medium speed about 5 minutes or until set. Cover and refrigerate.
Move tart pan on cookie sheet to oven. Bake 10 minutes, remove from oven and prick with a fork to let steam escape dough. Return to oven and bake 4 minutes, dough will be puffy. Prick again and use bottom of a small measuring cup to press down center of dough. Return to oven and bake 4-6 minutes until edges are very lightly brown. Remove from oven, press center down again, if needed. Move tart pan to wire rack to cool.
When cookie dough is completely cooled, it is ready to fill. Cover bottom of crust with 2 sliced bananas. Top with pudding and spread evenly to cover. Return to refrigerator while you make the whipped cream.
For the whipped cream:
Pour 1 cup chilled heavy whipping cream to the bowl of an electric mixer fitted with a whisk attachment. (for best results, chill the bowl and the beater before using). Add 1 tablespoon sugar. I also like to use a whipping cream stabilizer, which helps keep the whip cream stiff with out separating. I use a product called “Whip it” by Dr. Oetker, but this is totally optional. Start on low and gradually increase speed to medium high. (8 on a KitchenAid stand mixer) The cream will start to thicken and soft peaks will form. Continue until the cream stands in stiff, sharp peaks. This only takes a few minutes; watch the cream closely and do not over whip or you might end up with butter. Add whipped cream to a piping bag with decorative tip and pipe decorative swirls onto the tart as you wish. I used Wilton large tip 6B. *Note: If you don’t want to pipe the cream and prefer just to cover the top of the tart with it, increase the amount of cream to 1 and 1/2 cups and add another tablespoon of sugar.
For the almonds, warm a small non-stick pan over low heat. Add almonds and toast for about 4 minutes stirring often. Watch closely so not to burn. Remove from heat and cool.
Remove tart from refrigerator and top with whipped cream and almond slivers, if desired. Cut and serve. Store covered in the refrigerator.