I used to be a Girl Scout!
I started as a Pixie (now known as Daisy) scout in 1st grade, and continued all the way thru to Senior scout. That meant quite a few years selling Girl Scout cookies, earning badges, and going camping! I remember being taught how to build a fire…we used Raisinettes for the stones (for the fire pit), and Cheetos for the wood. Learning to tie knots, we used licorice strings. We were taught these things during our meetings, then we were able to put them to use when we went camping!
You all know of my love for dessert. Well, just because I was camping, didn’t mean there wouldn’t be dessert! My favorite was a banana boat! Stuffed with chocolate chips and marshmallows, and warmed by the fire, this was a gooey sweet dessert!
The other day I was challenged to use banana in a recipe. I could have posted the link to my Peanut Butter Chocolate Chip Banana Bread, but before that thought could finish its way thru my brain, Banana Boats popped into my head! Remembering my love for them, I wondered, could I make a more finger friendly banana boat? I decided to make them into tarts. A flaky pastry dough filled with all the goodness from a banana boat! No fire required!!
Banana Boat Tarts
Makes 4 dozen
Prep time: 2 hours (1 hour active, 1 hour inactive) Bake time: 30 minutes
1 cup butter, softened
8 oz. cream cheese, softened
2 cups flour
1 teaspoon salt
7 oz. marshmallow creme (fluff)
1 cup mini chocolate chips
3 ripe bananas
In a stand mixer, cream together the butter and cream cheese. Scrape down the sides and add in the salt. With the mixer on low, slowly add in the flour. Once the flour is incorporated, stop the mixer. Turn out the dough onto some plastic wrap and form into a ball. Wrap completely and refrigerate for at least 1 hour.
After 1 hour, remove the dough from the refrigerator. Unwrap and cut into 4 even sections. Cut each section in half. On a lightly floured surface, roll out each section into a log. Cut each log into 6 equal pieces. Roll each of the pieces into a ball and place into a mini tart pan (a mini muffin pan works also). Using a mini tart shaper, dipped in flour, shape the tarts. Set aside.
Preheat oven to 325 degrees.
Gather the rest of the ingredients for the tarts: 1. peel the bananas and cut them into 1/2 inch slices. 2. Spoon the marshmallow creme into a pastry bag or zip-lock sandwich bag, cut off the tip (1/4 inch) of the bag . 3. Pour 1 cup of mini chocolate chips into a small bowl and get out a 1/4 measuring teaspoon.
To assemble the tarts: 1. Pipe a 1/2 teaspoons worth of marshmallow creme into the bottom of the pastry shells (you don’t have to be exact!). 2. Top the marshmallow creme with 1/4 teaspoon of mini chocolate chips. 3. Top the chocolate chips with a slice of banana. 4. Top the banana with another 1/4 teaspoon of mini chocolate chips. 5. Top the chocolate chips with 1/2 teaspoon of marshmallow creme.
Bake for 30 minutes, or until the pastry shells are a light golden brown. At this point, you can remove the tarts from the oven, or if you want a little brown to the marshmallow creme, increase the oven temperature to 375 degrees, for about 2 minutes- just make sure you watch so the tops don’t burn! Remove from the oven and let cool for 5 minutes. After 5 minutes, remove from the pans and transfer to a cooling rack- let cool completely. Enjoy!
Notes: These are best made, and eaten, the same day. Bananas that have been heated tend to give off liquid, which will make your marshmallow creme soft. If you want to make these ahead of time, my suggestion is to bake them without the last addition of marshmallow creme. Then right before you want to serve them (say the next day), top with the marshmallow creme and set your oven to 375 degrees to lightly toast the marshmallow creme.
Question(s) of the day: Were you ever in Scouts? If so, what was your favorite part?
Made with love, not calories!