Caramel Banana Tarts

Flaky pastry shells filled with fresh bananas, creamy vanilla ice cream and warm caramel topping...it just doesn't get any better!
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 4 banana, cut crosswise into thin slices
  • 1 cup prepared caramel topping, warmed
  • 3 cups vanilla ice cream

Directions

  1. Thaw the pastry shells at room temperature for 40 minutes.  Heat the oven to 400°F.

  2. Place the pastry shells on a lightly floured surface.  Roll each pastry shell into a 7-inch circle.  Brush the edges of the pastries with water.  Roll the edge of each pastry inward 1/4-inch to form a rim.  Prick the pastries inside the rim with a fork.  Place the pastries onto 2 baking sheets.

  3. Divide the banana slices among the pastries.  Drizzle each with 1 tablespoon caramel topping.

  4. Bake for 15 minutes or until the pastries are golden brown.  Top each pastry with 1/2 cup ice cream, if desired.  Drizzle with the remaining caramel topping.

Bottom Crust Recipe
icon-bottom-crust

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes