Banana Cream Tarts


  • 2/3 cup heavy cream
  • 1 (9.5 oz.) jar Dickinson's® Banana Curd
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 2 medium bananas
  • 1 (4 oz.) package mini graham cracker pie crusts (6 count)


  1. BEAT cream in medium bowl with electric mixer on high speed until stiff peaks form. Reserve 1 cup in another medium bowl for topping. Add curd, vanilla and lemon juice to remaining whipped cream. Beat until smooth.
  2. WHISK powdered sugar and cinnamon into reserved whipped cream. Place into decorator bag fitted with a star-tip.*
  3. RESERVE 1/2 banana for garnish. Chop remaining bananas. Fill tart shells half full with bananas. Spoon 3 tablespoons curd mixture over bananas. Top each tart with whipped cream. Chill 30 minutes. Garnish with a banana slice just before serving.
  4. * Or place into corner of 1-quart heavy-duty resealable plastic bag. Cut small corner off bag just before topping the tarts.

Yield: 6 servings