You guys. I could eat these forever. The perfect combination of walnuts, bananas, and cream. Yum. Simply yum.
I wanted to make lemon cream pie last week. But you know what? I didn’t have lemons. Go figure. My plans had to adapt. And adapt they did. The end result was perfect. Mini banana cream pies + gluten-free + hugs = Banana Cream Tartlets. Now that’s a math equation I like.
The recipe is so darn simple.
Cream on top.
The base layer is so so simple. Walnuts. Mostly.
I use a vitamin bottle to flatten out the bases. Be sure to use a liner between the bottle and the base though. This makes the process so easy.
Put a slice of banana to each base to add a little surprise when you bite into each one:
These cute little tartlets will not disappoint. I brought them over to a friend’s for a post-dinner dessert. They were a major hit!
I hope you can enjoy them as much as we do!
P.S. I sometimes eat them for breakfast.
- 1½ cups walnuts
- 2 tablespoons coconut flour
- 2 tablespoons butter or coconut oil, melted
- 3 tablespoons maple syrup or honey
- pinch of salt
- 2 tablespoons maple syrup
- 2 tablespoons butter or coconut oil
- 3 bananas (2 will be blended, 1 banana will be cut up)
- 2 eggs, room temperature (or 2 egg yolks, setting the whites aside if you want a meringue top)
- 1 tablespoon arrowroot starch (or tapioca flour/starch)
- 2 egg whites if you want meringue topping
- 1 cup whipping cream + 3 tablespoons maple syrup (if you want whipped cream topping)
- Preheat the oven to 350 deg F (180 deg C).
- In a blender or food processor blend the walnuts into a finer consistency. Transfer to a medium bowl. Mix in the coconut flour, butter (I melt it in the oven while it's preheating), maple syrup, and salt. Mix with a spoon until well combined.
- Lay down cupcake liners into a cupcake tin. Transfer 1 tablespoon of walnut base mixture into each liner. Once you've divided the mixture into 12 liners, flatten the walnut bases. I use a little vitamin bottle with a liner between the bottle and walnut base (see the picture above).
- Put the flattened walnut bases into a oven and bake for 10 minutes (or until golden).
- While the bases are baking, make the middle layer. Melt the butter over low heat in a small sauce pan. Add in the maple syrup. Transfer to a blender or food processor and mix in the eggs (or just the yolks if you plan on making a meringue topping), two of the bananas, and arrowroot starch. Once the consistency is that of a smoothie, transfer back to the sauce pan and stove top, and heat over low heat. Stir frequently until slightly thicker (consistency of runny yogurt), about 5-7 minutes.
- Once the walnut bases are golden, take them out and let them cool a bit. Dice up the 3rd banana and lay 1 slice down on each base. Add a scoop of the banana cream layer (middle layer) onto each base. Bake for about 5 minutes.
- If you are wanting a cream top layer whip up the whipping cream and maple syrup.
- If you would like a meringue top layer, you can use the egg whites to make meringue. Make sure the eggs are room temperature. To do this, whip up the egg whites (room temperature!) until soft peaks form. Add in the maple syrup slowly and keep whipping until stiff peaks form. Once you've made the meringue, top each banana cream tartlet and bake at 425 deg F (218 deg C) until golden on top.