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


  1. These directions will assume you like variety and each third of the tartlets will be different.
  2. Arrange 32 tartlets on a large baking sheet. Arrange the remaining 16 tartlets on a separate baking sheet. Preheat oven to 375 degrees.
  3. Slice the banana in thin slices. Place one slice in the bottom of each tartlet.
  4. Beat the egg whites until foamy. Slowly add 1/2 cup sugar. Set aside.
  5. 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.
  6. Working very quickly, spoon in enough of the hot pudding into the tartlet on top of the banana slice to make a small dome.
  7. Accessorize the 16 tartlets – spread meringue on top of each. Sprinkle flaked coconut over each. Place into the preheated oven until golden brown.
  8. 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.
  9. Refrigerate all tartlets 1-2 hours, or until ready to serve.