Ingredients for Banana Split Tart
- 1 (14 1/4 ounce) package refrigerated pie crusts (2 crusts)
- 1/2 cup semi-sweet chocolate chips
- 1 cup vanilla yogurt
- 2 medium bananas, sliced
- 1/2 cup strawberry pie filling
- 1 cup fresh strawberries, sliced
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How to Make Banana Split Tart
- Preheat oven to 375°F (190°C). Remove one Pillsbury refrigerated pie crust from its pouch.
- Unroll the pie crust onto a large ungreased baking sheet.
- Place a second pie crust on top of the first, matching the edges carefully and pressing firmly to seal.
- Using a rolling pin, gently roll out the double layer of crust to a 14-inch circle.
- 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.
- Prick the crust generously with a fork all over.
- Bake for 20-25 minutes, or until the crust is golden brown.
- Let the crust cool completely on the baking sheet for about 30 minutes.
- Melt ½ cup of semi-sweet chocolate chips according to package instructions. Spread ¼ cup evenly over the cooled crust.
- Spread 1 cup of vanilla yogurt over the melted chocolate.
- Arrange sliced bananas (about 2 medium bananas) on top of the yogurt.
- Spread ½ cup of your favorite pie filling evenly over the bananas.
- Arrange approximately 1 cup of sliced fresh strawberries over the pie filling.
- Drizzle the remaining melted chocolate over the strawberries.
- Cut into wedges and serve immediately or chill for later.
- Store leftover tart in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
18g
Carbs
6g
