Banana Split Tart Recipe

Ingredients for Banana Split Tart

• Refrigerated Pie Crusts
• Semi Sweet Chocolate Chips
• Banana Yogurt
• Bananas
• Strawberry Pie Filling
• Fresh Strawberries

How to Make Banana Split Tart

1. Preheat oven to 375°F (190°C). Remove one Pillsbury refrigerated pie crust from its pouch.
2. Unroll the pie crust onto a large ungreased baking sheet.
3. Place a second pie crust on top of the first, matching the edges carefully and pressing firmly to seal.
4. Using a rolling pin, gently roll out the double layer of crust to a 14-inch circle.
5. Fold the edge of the crust inwards by ½ inch to create a border, then crimp and seal the edge. You can flute the edge for a decorative look if desired.
6. Prick the crust generously with a fork all over.
7. Bake for 20-25 minutes, or until the crust is golden brown.
8. Let the crust cool completely on the baking sheet for about 30 minutes.
9. Melt ½ cup of semi-sweet chocolate chips according to package instructions. Spread ¼ cup evenly over the cooled crust.
10. Spread 1 cup of vanilla yogurt over the melted chocolate.
11. Arrange sliced bananas (about 2 medium bananas) on top of the yogurt.
12. Spread ½ cup of your favorite pie filling evenly over the bananas.
13. Arrange approximately 1 cup of sliced fresh strawberries over the pie filling.
14. Drizzle the remaining melted chocolate over the strawberries.
15. Cut into wedges and serve immediately or chill for later.
16. Store leftover tart in the refrigerator.