Lemon Banana Cream Tart
With Caramelized Bananas, Lemon Snap Cookie Crust and Homemade Whipped Cream
Your traditional banana cream pie just got a fresh makeover with this lusciously sweet and zesty Lemon Banana Cream Tart. Adorned with golden brown caramelized bananas and velvety homemade whipped cream, and set in a lemon snap cookie crust, this banana dessert is a showstopper. In addition, it is a lighter variation the OG banana cream pie by using oat milk and dairy free half and half rather than whole milk and heavy cream. So GO BANANAS and do not feel guilty indulging in this sweet treat!
Time: 240 minutes
Yield: 1-9.5" tart
1-¾ cups oat milk, room temp
½ cup dairy free half and half (coconut milk and oat milk blend), room temp
½ cup granulated sugar
¼ tsp kosher salt
4 large egg yolks, room temp
¼ cup cornstarch
1-½ tsp vanilla extract
Zest of 2 lemons
2 tbsp unsalted butter, room temp
3 ripe bananas
1 cup heavy whipping cream
2 tbsp confectioners’ sugar
½ tsp vanilla extract
Lemon Banana Cream Tart
Make the Lemon Snap Tart Crust.
In a medium saucepan, combine the oat milk, dairy free half and half, sugar, and salt over medium heat. Whisk until the sugar is dissolved, then bring to a gentle simmer, whisking occasionally.
As the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a heatproof bowl until thick and smooth. Slowly add 1 cup of the simmering milk mixture into the egg yolk mixture, whisking constantly. Then, in a slow stream, whisk the egg yolk mixture into the pan.
While continuously whisking, cook until the mixture thickens and big bubbles begin bursting at the surface, about 1 minute. Remove saucepan from heat and whisk in the lemon zest, vanilla extract, and butter. Place a piece of plastic wrap directly on top of the pudding mixture to prevent a “skin” from forming. Allow to cool for 15 to 20 minutes.
Slice 2 bananas and arrange slices into the cooled tart crust. Spread cooled filling on top in an even layer. Place a piece of plastic wrap directly on top of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
Place the bowl of stand mixer in the freezer for at least 10 minutes.
Using the whisk attachment, beat the heavy whipping cream, confectioners’ sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 to 5 minutes.
Transfer the whipped cream to a pastry bag and pipe onto the chilled pie on top of the Caramelized Bananas.