Get your party pants on! Chocolate Banana Cream Tart with an Oatmeal Cookie Crust is happening today and I’m ready to stuff the entire thing in my face.
Where do I even begin! This is everything you could ever want all rolled up into 1 dessert. Made with an oatmeal cookie crust, and then layered with a pastry cream, sliced bananas, drizzled dark chocolate and sliced almonds on top – it’s seriously a dessert for the record books and it’s going on my Easter brunch menu this year!
A few weeks back I spent the weekend at the Four Seasons Westlake where we made this tart for one of the dinners in the Wellness Kitchen. I couldn’t get enough – so I snagged the recipe and took it home, made a few very minor tweaks, and then served it up for me, myself and I. Okay, in reality I shared it with my entire team at the studio and Thomas got a few slices here and there while I was tweaking. It’s perfection.
Banana Chocolate Cream Tart
For the Crust
- 1 cup rolled oats
- 2 tablespoons whole wheat flour
- ¼ cup brown sugar
- 3 tablespoons super finely chopped almonds
- ¼ cup butter melted
- 1 teaspoon vanilla
For the Filling
- 1 cup half and half or heavy cream
- 4 tablespoons sugar
- 1 egg yolk
- pinch of salt
- 2 tablespoons flour
- 1 tablespoon butter
- ½ teaspoon almond extract
For the topping
- 3-4 bananas sliced on a bias
- 2-4 ounces dark chocolate melted
- 1 tablespoon thinly sliced almonds
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the oats, flour, sugar, almonds, butter and vanilla. Mix until well combined.
- Spray a 9 inch tart pan with cooking spray. Press the crust mixture on the sides and bottom of the pan. Bake for 20 minutes until lightly browned. Cool completely.
- Start on the filling. In a small pot, bring the half and half and sugar to a simmer until the sugar is dissolved. Once warm, reduce heat to medium and whisk in the egg yolk and continue to whisk for 2-3 minutes until smooth. Add flour and pinch of salt and stir to combine. Lastly, add the butter and almond extract and stir to combine, remove from heat.
- Transfer the pastry cream into a bowl and chill for 30 minutes. Once chilled, pour the pastry cream into the chilled tart shell. Arrange banana slices on top and drizzle with the melted chocolate and sprinkle with the slivered almonds
Photo by Matt Armendariz / Food Styling by Adam Pearson
This sounds totally amazing. Banana Cream is one of my favorite pies ever and putting it in an oatmeal cookie crust is heaven on earth!
Ohhh my word!!! This looks amazing and I’m obsessed with that crust! Awesome.
My party pants are on and this pie looks amazing! My mom always made banana cream pie so I have fond memories of it.
I’m majorly craving this right now! looks so delish!
Oh gosh this looks amazing! Like the absolute perfect dessert!!! Thanks so much for sharing!
In step 4, it says “start on the filling – in a small bowl”, but then “bring to a simmer” – do you mean in a double boiler or just in a small sauce pan? Thanks for clarifying – looks delicious!
it should been small pot!! Fixed 🙂
Also, “add egg yolk when warm” ? So, keep at simmer? Take off heat? What should cream be doing? Expanding? I’ve not made custard and am slightly confused… My yolk looks a little cooked and not as integrated as I’d imagined! Help!
What a fun idea for a crust!!
Near perfection, chocolate and bananas and nuts. Another must try!
I haven’t had this is so many years. Time to remedy that situation!
A thousand times yes. Perfect for spring, m’dear.
Wow, drooling over here at 8am! Beautiful!!
How do you keep the bananas from browning?
I put them on right before serving and then eat it!! They’ll stay gorgeous for an hour or so
How did you know banana cream pie is my favorite?!! But that crust?! Oh yes!
I have to admit, I am not much of a banana cream person:/ BUT I have been looking everywhere for a oatmeal cookie crust!! Gaaahhh, so excited!!!
My mouth is watering over this tart! Yum!
Looks like a winner!
OH MY GAWD- I want to shove my face in that! I love that that there is an oatmeal cookie crust!!!
Amazingly delish!!! Holy smokes!!!
I would LOVE this for Easter!!!
After adding the flour it only says to stir until combine… . Don’t you need to cook it longer to get the flour taste out?
What an amazing pie!
You had me at “banana”! And then there chocolate and nuts are in the tart to,,. Heaven!
Made this today, crust was great, definitely a keeper. Thanks Gaby.
Filling was okay but not outstanding, may try a different filling and not use whole wheat flour in the filling if I repeat as it had brown flecks.
Drizzling melted chocolate from a piping bag improves the appearance, used about 2.5 medium bananas, 3 oz chocolate, 3 Tbsp almonds on top also.
Lovely pie, perfect for Easter, now to see how appearance of fresh sliced bananas hold with chilling to determine how far in advance I can make it in the future. Next time, will try with peanut butter filling.
Such a pretty dessert! Looks so delicious!
This looks unbelievable!! Perfect Spring dessert!
Hi Gaby, my son has nut allergies. What can I substitute for the 3tbsp of almonds in the recipe for the crust?
Eeeeek!! And squeeeeeaaaal! I haven’t been this excited to make dessert in a long time. Thanks for this amazing recipe! Making it mañana!
Looks amazing What method do you use to melt the chocolate?
Just in a glass bowl in the microwave for 15 second intervals until it’s smooth!
My filling never set. It had the consistency of soup. What did I do wrong?
Can’t wait to make for Easter morning!
Question: can the pastry cream be made in advance (day before) or should it be made day-of? Thanks!
yes it can!!