1 large (1 cup) banana
1 tablespoon lemon juice
2 cups milk
3/4 cup sugar
1/4 cup cornstarch
1 (1/4-ounce) package unflavored gelatin
1 teaspoon vanilla
2 cups very finely crushed pretzels
2 tablespoons firmly packed brown sugar
2 tablespoons powdered sugar
Sliced bananas, if desired
1/2 cup caramel ice cream topping, warmed
Sea salt, if desired
Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth.
Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool.
Heat oven to 350°F.
Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.
Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set.
Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired.
- Use food processor to make pretzel crumbs.
- Use bottom of metal dry measuring cup to press crust mixture evenly into tart pan.