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Caramel Banana Tarts
Thaw: 40 minutes
Prep: 15 minutes
Bake: 15 minutes
Flaky pastry shells filled with fresh bananas, creamy vanilla ice cream and warm caramel topping...it just doesn't get any better!
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
4 bananas, cut crosswise into thin slices
1 cup prepared caramel topping, warmed
3 cups vanilla ice cream
Thaw the pastry shells at room temperature for 40 minutes. Heat the oven to 400°F.
Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Brush the edges of the pastries with water. Roll the edge of each pastry inward 1/4-inch to form a rim. Prick the pastries inside the rim with a fork. Place the pastries onto 2 baking sheets.
Divide the banana slices among the pastries. Drizzle each with 1 tablespoon caramel topping.
Bake for 15 minutes or until the pastries are golden brown. Top each pastry with 1/2 cup ice cream, if desired. Drizzle with the remaining caramel topping.