Recipe courtesy of Dan Langan

No-Bake Banana Pudding Tart

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I can’t visit New York City without enjoying a big cup of banana pudding from Magnolia Bakery. This tart combines a no-cook custard with fresh bananas and vanilla wafers in a tender wafer crust, inspired by their pudding. Bits of chocolate and crunchy banana chips top this tart for a perfect blend of flavors and textures that slices and serves beautifully.
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  • Level: Easy
  • Total: 8 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: one 9-inch tart (10 to 12 servings)
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Ingredients

Crust:

Filling:

Directions

  1. For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
  2. For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.  
  3. In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.  
  4. Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired—just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight. 
  5. To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.

Cook’s Note

You’ll need about 1 1/2 (11-ounce) boxes of store-bought vanilla wafers for this recipe. I like to place a strip of wax paper along the cut edges of the tart to keep any leftover slices fresh.

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