Prepare the Crust:
~ In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand.
~ Press into a muffin tin, forming small tart shells, and refrigerate for at least an hour to firm up.
Make the Filling:
~ Whisk the banana pudding mix with cold milk until it thickens, then let it rest in the fridge for 5 minutes.
Whipped Cream Magic:
~ In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until it forms stiff peaks.
~ Gently fold half of the whipped cream into the pudding to create a light and creamy filling.
Assemble the Tarts:
~ Spoon the pudding mixture into the chilled crusts.
~ Add a swirl of the remaining whipped cream on top.
~ Garnish each tart with banana slices and a drizzle of honey.
Serving Tip: Let them chill for another 30 minutes before serving for the best texture!
Add Recipe
