The Sweet Life Recipes - Sweet Endings

Banana Tart

This reminds me of the banana pudding of my youth. In fact, if you didn’t want to go to the trouble of putting this in a tart pan, you could put it in ramekins and serve it like you would a crème Brule. Small individual servings. Isn’t life all about options?

For the Crust:

½ c. almond meal
¾ c. raw oats
¼ c. whole wheat pastry flour
¼ c. all purpose flour
¼ c. sucralose
½ tsp. salt
6 Tbs.heart healthy butter alternative

For the Filling:

2 c. milk (fat free or 2 percent)
1/3 c. egg substitute
2 tsp. vanilla
1/8 tsp. salt
¾ c. sucralose
1 Tbs. heart healthy butter alternative.
walnuts

To make tart crust, toast oats in a skillet before pouring into your food processor. Grind with just a few pulses. Add ½ c. almond meal, pastry flour, all purpose flour, sucralose and salt; pulse again 2-3 times. Now add "butter" to mixer and pulse again till well mixed. Pour mixture out of processor and press gently into pan and trim excess.  Bake for 8 to 12 minutes, or till lightly browned. Cool for 30 minutes

Filling: In a saucepan combine first 5 ingredients and stir. Add "butter" and bring to a boil at medium heat, stirring constantly. Let mixture boil for 1 minute before removing from heat. Refrigerate for extra cooling.

Line baked tart crust with banana slices. Pour cream over bananas. Cover with waxed paper and refrigerate another 2 hours. Garnish with walnuts and banana slice and serve.