Banana Cream Tart with an Oatmeal Cookie Crust

Source: What’s Gaby Cooking

Snapshot Review

My Rating: 4 out of 5 stars

My Husband’s Rating: 4 out of 5 stars

Will I make again?:  Yes

Recipe Difficulty:  A little tricky

Time Involved: Takes some time

Occasion: Special Occasion

My Thoughts on This Recipe

This Banana Cream Tart with an Oatmeal Crust recipe is a tasty twist on the regular old Banana Cream Pie. What’s Gaby Cooking tweaked this recipe from an original Four Seasons Hotel recipe, and she did a great job! I love the addition of the oatmeal cookie crust, the almond extract for the filling, and the chocolate drizzle on the top!


The tart consists of an oatmeal crust made from oats, flour, sugar, almonds and butter, and then the filling has heavy cream, sugar, egg, flour, butter and almond extract, and then it’s topped with sliced almonds and chocolate. View the full recipe here.


I have made this twice now. Both times the crust was a little tricky. It doesn’t want to stay on the side of the dish, and even though I buttered it like crazy, it was difficult to get the pieces out of the pan. The tart shell would probably help with this since you can lift it out, but I didn’t have one, so I elected to use my pie pan. This might be more successful with the tart dish, as written.

The first time I made it, I had a problem with the custard becoming grainy. I don’t know what I did wrong, but I had a feeling it had something to do with the order of ingredients. So the second time, I did a little research and then used these directions, and it came out perfectly:

In a saucepan, combine sugar, flour and salt. Add the cream in gradually, while stirring. Cook over medium heat, stirring constantly until the mixture is bubbly. Keep stirring and cook about 2 minutes more, and then remove the mixture from the burner. Add a small amount of the mixture to the egg yolk, and then add the yolk to the hot mixture. Mix about two minutes longer. Finally, add the butter and almond extract.

Because I made this in a pie shell, there was not a lot of filling, so the second time, I elected to double the filling, which I think was more than I needed, but I do think it needs more filling if you are making it in pie form, so you might want to double it, even if you don’t use it all.

I also elected to put a layer of bananas on the bottom of the shell, and then the custard, and then another layer of bananas again on the top, and I really liked that. I would continue to do that in the future. I did let the pie set in the fridge for about an hour after assembly.

Future Ideas/Variations

I really like the idea of trying this in parfait form, maybe with my Ranger Cookies, this custard, bananas, drizzled chocolate and whipped cream. That’s something I definitely want to try in the future.

Final Thoughts

This recipe is fun to make, yummy to eat and a pretty presentation!


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