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Banana Split Tart

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Banana Split Tart
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 16
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Everyone goes bananas for this dessert. It's even sweeter when you use slightly overripe bananas—the slightly brown ones that kids won't touch.
Apr 23, 2018

Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/2 cup semisweet chocolate chips, melted
  • 1 1/2 cups vanilla yogurt
  • 2 small bananas, sliced
  • 1 can (540 mL) strawberry pie filling with more fruit
  • 1 cup fresh strawberries, sliced

Steps

  • 1
    Heat oven to 375°F. Unroll 1 pie crust on centre of ungreased large baking sheet. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.
  • 2
    Fold 1/2 inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.
  • 3
    Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4
    Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges and serve. Cover and refrigerate any remaining tart.

Expert Tips

  • Tip 1
    Make It Your Way Feel free to replace the strawberry pie filling and fresh berries with raspberry pie filling and fresh raspberries.

Nutrition Information

112.7 Calories, 5.9g Total Fat, 1.6g Protein, 14.8g Total Carbs, 6.7g Sugars

Nutrition Facts

Serving Size: 16 servings
Calories
112.7
Total Fat
5.9g
Saturated Fat
2.9g
Trans Fat
0g
Cholesterol
6.6mg
Sodium
105mg
Total Carbs
14.8g
Dietary Fiber
0.8g
Sugars
6.7g
Protein
1.6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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