banana cream pie tarts

Last week I shared my raw banana cream tarts, and I mentioned I had another version of the recipe to share - here it is! Last week's raw banana cream tarts were 100% healthy (and 100% yummy) and had a cashew-based "custard" for the banana cream and a nut crust.

Today's banana cream pie tarts, are still healthy, but they aren't raw, do contain dairy, and do have a small amount of sugar. I still consider these banana cream pie tarts to be a lot less evil than your average banana cream pie, however, because in comparison to a typical pie there is dramatically less sugar. The sugar in my banana cream pie tarts comes in the crust, where you will find some graham crackers added to some walnuts to make a deliciously graham cracker-y nutty crust. The cream filling is sweetened with maple syrup.

BANANA CREAM PIE TARTS

this recipe makes 6 small (approx 5") tarts or one large tart // to make as a pie, double the filling ingredients

crust 
6 graham crackers (I prefer 365 organic brand)
1/2 cup walnuts (you can also use almonds)
1/2 cup coconut oil
2 tablespoons maple syrup
2 dates

Preheat the oven to 350.

In a food processor, process the graham crackers, walnuts, and pitted dates until finely chopped. Then add the maple syrup and coconut oil and process until blended well. Rinse your food processor and set aside to dry; you will use it for the filling ingredients. Scoop 1 1/2 - 2 tablespoons of crust into each tart pan. Press the crust into each pan tightly. Bake for 10-12 minutes until fragrant. Crust will be oily and may sizzle or even bubble. Allow to cool on a wire rack.

filling
16 oz container plain Noosa yogurt
2 - 2 1/2 ripe bananas
2 tablespoons maple syrup
1 tablespoon coconut oil

Process all ingredients in food processor until desired smoothness.

Pour filling evenly among tarts. Place in refrigerator for at least 12 hours to set.

Keep in refrigerator until immediately prior to serving. Garnish with chocolate chips, if desired. Filling will remain on soft side, but should hold form. Will stay good for up to two days in the refrigerator.

a note about the crust

When I make these, I sometimes have leftover crust. I roll it in to a ball, flatten it on a parchment lined cookie sheet and bake on 350 for 10-12 minutes. It makes for a delicious cookie, and I usually only have enough extra crust for 1-2 small cookies.