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
Ingredients
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
Instructions
- 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
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson
My mouth is watering over this tart! Yum!
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!!!
How did you know banana cream pie is my favorite?!! But that crust?! Oh yes!
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
Wow, drooling over here at 8am! Beautiful!!
A thousand times yes. Perfect for spring, m'dear.
I haven't had this is so many years. Time to remedy that situation!
Near perfection, chocolate and bananas and nuts. Another must try!
What a fun idea for a crust!!
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!
Oh gosh this looks amazing! Like the absolute perfect dessert!!! Thanks so much for sharing!
I'm majorly craving this right now! looks so delish!
My party pants are on and this pie looks amazing! My mom always made banana cream pie so I have fond memories of it.
Ohhh my word!!! This looks amazing and I'm obsessed with that crust! Awesome.
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!