When given the option of a dessert I usually choose a fruity or some spicy cinnamon option. Chris will always choose chocolate. It’s not that I don’t like chocolate - I do - but I like it when it’s mixed with other things like hot molten chocolate cake with ice cream. Whenever I say I’m going to make a dessert, Chris cheerfully asks, “chocolate chip cookies?” to which my usual response is “no I want to try this fruit thing.” Like the amazing husband that Chris is, he’ll eat it anyway, even if it wasn’t his first (or second) pick for a dessert.
During the summer months I try to eat as many of the ripe fruit that the season has to offer & in turn cook or bake with them too. My sister made a version of Magnolia’s Bakery Banana Pudding last year & I haven’t stopped thinking about it since. Naturally, I needed to make it. After reading a bunch of different recipes & putting my own twist on things (the original calls for instant pudding mix & I opted to make my own) I came up with this strawberry, blueberry banana pudding tarte & as Chris put it “it’s pretty good for a non-chocolate dessert.”
If you’re making this for the fourth of July (because of all the pretty colors) I would definitely try freezing it over night so that it doesn’t melt in warmer temps while it’s out for display on the dessert table or traveling with you where ever you may be headed.
For the Pudding:
- 1/3 cup all-purpose flour
- dash of salt
- 2 1/2 cups milk
- 1 can (14 oz) sweetened condensed milk
- 2 egg yolks, lightly beaten
- 3 teaspoons vanilla extract (separated - you’ll need 2 teaspoons and then 1)
- 2 cups heavy cream
For the Crust:
- 6 1/2 oz vanilla wafer cookies (a little more than half the box)
- 3 tablespoons butter, melted
For the Mix-ins:
- 1 banana, sliced thinly
- 1 cup sliced strawberries
- 1 cup blueberries
- the rest of the bag of the vanilla wafer cookies
Make the Pudding!
- Combine flour & salt in a medium-large pot.
- Gradually stir in the milk, sweetened condensed milk & yolks.
- Cook over medium heat for 8-10 minutes or until the mixture has thickened.
- Remove from heat & stir in 2 teaspoons vanilla.
- Let cool in the fridge for 3-4 hours or if you’re impatient like me 15-30 minutes in the freezer until it has completely cooled.
- With an electric mixer, whip heavy cream with 1 teaspoon vanilla together until stiff peaks form.
- Gently fold the pudding mixture into the whipped cream by hand until no streaks of the pudding remain.
- Refrigerate until ready to use.
Make the Crust:
- Break up the cookies & place in the bowl of a food processor.
- Process until they become coarse crumbs.
- Pour in the melted butter & mix well.
- The crumbs should look a bit wet & clump if you press them together in you hand.
- If the mixture is too dry, add some water a tablespoon at a time until the mixture clumps.
- Press into a pie or tart pan.
- Bake crust in a pre-heated 375 degree oven for 8-10 minutes. Let cool.
Make the Tart:
- Place a layer of the pudding on top of the crust.
- Add a layer of banana slices & cookies.
- Top with another layer of pudding.
- Continue layering with fruit & cookies. I saved my strawberries & blueberries for the top to create a fun red, white & blue look to make this festive but you can do it however you like.
- Refrigerate for at least an hour or until ready to serve.