Banana-Ginger Cream Tart

Makes 12
Prep 10 m
Chill 120 m

Ingredients

Crust:

Filling:

Directions

Crust:

  1. 1 of 1 In food processor, pulse cookies, sugar and ginger until cookies are finely crushed . Add butter; pulse until evenly moistened. Press mixture over bottom and up sides of 9-inch-round tart pan with removable bottom.

Filling:

  1. 1 of 4 In small microwave-safe bowl, sprinkle gelatin over water. Let stand 2 minutes, until softened.
  2. 2 of 4 In large bowl, combine vanilla and banana cream pudding and pie mixes.
  3. 3 of 4 Once gelatin is softened, microwave on high power 10 seconds, stirring to dissolve gelatin.
  4. 4 of 4 Layer banana slices over bottom of tart. Add milk, 3/4 cup cream, gelatin and liqueur to pudding mixes in bowl. Beat on medium 2 minutes. Increase speed to high; beat until thickness of sour cream. Spread over bananas, mounding slightly. Refrigerate to firm, 2 hours.

To serve:

  1. 1 of 1 In small bowl, beat remaining 3/4 cup cream and 1 tablespoon sugar until firm peaks form. Spread over top, leaving about 1/2-inch border around edge. Garnish with remaining crushed cookies.
Nutrition Information for Banana-Ginger Cream Tart
Servings Per Recipe: 12
Per Serving: 12 g sat. fat, 62 mg chol., 21 g Fat, total, 41 g carb., 4 g pro., 369 kcal cal., 341 mg sodium, 1 g fiber
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Printed from FamilyCircle.com 09/24/2018