Wesson Recipes

Rainbow Banana Cream Tarts

Product Locator

Cooking Time

12-15 minutes

Prep Time

45 minutes

Serving Size

12 tarts

Bright, playful, and made for little helping hands, these Rainbow Banana Cream Tarts turn a classic dessert into a colorful kitchen adventure. With silky, old-school banana custard tucked inside vibrant pastry shells, every bite is creamy, sweet, and guaranteed to spark smiles.

The secret to these tender, easy-to-handle tart shells? Wesson Vegetable Oil. Using oil in the dough creates a soft, pliable pastry that comes together effortlessly—no cutting in cold butter, no fuss. It mixes quickly, rolls smoothly, and bakes up light and crisp, making it perfect for baking with kids. Plus, the dough holds color beautifully, so you can create cheerful rainbow shells that look as fun as they taste.

The filling is a dreamy banana custard made by gently infusing milk with fresh bananas, then whisking it into a rich, velvety cream. Once spooned into the cooled tart shells and topped with fluffy whipped cream and sprinkles, you have a dessert that’s equal parts nostalgic and joyful.

Whether you’re planning a birthday party, a weekend baking project, or just want to add a pop of color to your dessert table, these Rainbow Banana Cream Tarts are an easy, kid-friendly treat that lets creativity (and flavor) shine.

Visit our Instagram page for more kid-friendly recipe inspiration!

CONTAINS:

dairy, eggs

Ingredients

Banana Cream Filling

Bananas, firm but not overly ripe 4 large, cut into 3" chunks.

Milk, 3% 2 cups.

Cream, 35% 1 cup.

Granulated sugar 1/2 cup.

Cornstarch 1/3 cup.

Egg yolks 3 .

Pure vanilla extract 2 tsp.

Dough

Cake and pastry flour 2 1/2 cups, sifted.

Baking powder 1/2 tsp.

Salt 1 pinch.

Granulated sugar 2/3 cup.

Wesson Vegetable Oil 1/2 cup.

Eggs 2 lightly beaten.

Gel food color 2-5 drops as desired.

Whipped cream 1 cup.

Candy sprinkles as desired.

Method

Banana Cream Filling

Place bananas in a saucepan and cover with milk. Heat over medium to a simmer, stirring occasionally. Remove from pan and let cool to room temperature. While mixture is cooling, prepare dough.

Tart Dough

In a large bowl, whisk together flour, baking powder and salt. In another bowl, whisk together sugar, Wesson Vegetable Oil, eggs and gel food color. Add wet ingredients to flour mixture and stir until it comes together.

Flatten into a disc and wrap. Refrigerate for 30 minutes.

While dough is resting, strain banana milk into a bowl through a fine strainer gently pressing on the bananas with a spatula. Do not press hard enough for pulp to go through strainer. Return milk to saucepan and add cream.

Assembly Method

Preheat oven to 350°F.

In a heatproof bowl, whisk together sugar and cornstarch. Add in eggs yolks and vanilla and mix well. Set aside.

Heat milk and cream over medium and bring to a simmer. Remove from heat and temper sugar mixture by pouring 1/4 of hot milk into sugar mixture and whisk to combine. Pour tempered mixture back into the saucepan and return to heat. Continue whisking until mixture thickens and will coat the back of a spoon. Pour custard into a bowl and cover surface with cling film. Allow to cool.

Roll dough to 1/8” or 1/4” thickness on a lightly floured surface and cut into 3” circles. Gently place and press circles into a 12 cup muffin tin or tart molds and freeze for 10 minutes.

Dock tart shells (poke holes) with a fork and bake for 12 to 14 minutes. Remove from oven and allow to cool completely.

Fill tarts with banana custard and top with whipped cream and sprinkles!