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Banana Cream Tart with Salted Caramel
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1 large (1 cup) banana

1 tablespoon lemon juice

2 cups milk

3/4 cup granulated sugar

1/4 cup cornstarch

4 large Land O Lakes® Eggs (yolks only)

1 package (1/4-ounce) unflavored gelatin

1 teaspoon vanilla extract


2 cups very finely crushed pretzels

1/2 cup Land O Lakes® Butter, melted

2 tablespoons firmly packed brown sugar


1 1/2 cups Land O Lakes® Heavy Whipping Cream, chilled

2 tablespoons powdered sugar


Sliced bananas, if desired

1/2 cup caramel ice cream topping, warmed

Sea salt, if desired

How to make

  1. STEP 1

    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.

  2. STEP 2

    Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, whisking constantly, 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 2 hours or until cool.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and side of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.

  5. STEP 5

    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.

  6. STEP 6

    Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel topping; sprinkle with sea salt, if desired.

Tip #1

Use food processor to make pretzel crumbs.

Tip #2

Use bottom of metal dry measuring cup to press crust mixture evenly into tart pan.

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