With coffee, a very rich chocolate pie is ideal! If desired, top with whipped cream. Please be aware that this recipe calls for raw eggs. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women. Make sure to only use fresh eggs in this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 30 |
| Yield: | 30 1-inch tarts |
Ingredients
- 30 (1 inch) unbaked tart shells
- 1 ½ cups cold milk
- 1 (3.4 ounce) package banana cream pudding mix
- 30 slices banana
- 1 (1 ounce) square semisweet chocolate
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
- While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
- Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
- Chill in the refrigerator for at least 30 minutes before serving.
- You could substitute any other fruit or pudding flavor.