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.
