We went to a cocktail party a couple of weeks ago, and I wanted to bring a simple dessert. I decided to find a recipe for something I could serve in single servings rather than one big pan of something. So here is what I came up with. I used my banana pudding recipe that I use for my Banana Pudding Pie (see Desserts). I found some really tasty 2-inch tartlet shells at a local grocery, boxed and ready to eat. For being pre-made, they were excellent!
- 2 boxes of tartlet shells (24 per box)
- 1 large banana-sliced thin
- 2 cups whole milk
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 large egg yolks (save whites)
- 2 tsp vanilla
- 1 tsp banana extract
- 1/2 cup sugar
- fresh raspberries
- fresh blueberries
- flaked coconut
- These directions will assume you like variety and each third of the tartlets will be different.
- Arrange 32 tartlets on a large baking sheet. Arrange the remaining 16 tartlets on a separate baking sheet. Preheat oven to 375 degrees.
- Slice the banana in thin slices. Place one slice in the bottom of each tartlet.
- Beat the egg whites until foamy. Slowly add 1/2 cup sugar. Set aside.
- Whisk together milk, 3/4 cup sugar, flour, 2 large eggs and 4 egg yolks. Cook over medium heat, whisking constantly until thickness of chilled pudding. Remove from heat and stir in banana extract and vanilla extract.
- Working very quickly, spoon in enough of the hot pudding into the tartlet on top of the banana slice to make a small dome.
- Accessorize the 16 tartlets – spread meringue on top of each. Sprinkle flaked coconut over each. Place into the preheated oven until golden brown.
- For the next 16 tartlets – add 2-3 ripe blueberries to the top. For the remaining 16 tartlets – add 1 fresh raspberry to the top.
- Refrigerate all tartlets 1-2 hours, or until ready to serve.