Who doesn't love Banana Cream Pie? But who has time to make it? These white chocolate banana cream pie mini tarts are super easy and absolutely delicious! Perfect for entertaining both adults and kids. The coconut and crushed pretzel "gravel" sprinkled over the top gives them a sweet and salty twist.
White Chocolate Banana Cream Pie Mini Tarts with Coconut Pretzel "Gravel"
Athens Mini Fillo Tarts (you can find them in the frozen aisle of the supermarket)
Coconut Flakes Toasted - 3 Tablespoons
Pretzels - Just a few crushed
Wozz! White Chocolate Banana Bread Dessert Spread
Preheat oven to 350 degrees, remove mini tarts from package, place empty tart shells onto baking sheet and bake 3-5 minutes. Remove from oven and set aside.
In a shallow pan, on low heat, toast coconut flakes until slightly browned and fragrant. Turn off heat and set aside.
Add crushed pretzels to coconut flakes to make your "coconut pretzel gravel" topping
In a small saucepan on low heat, add approx 1 cup of White Chocolate Banana Bread Dessert Spread and warm through just enough so the spread is loose enough to easily spoon into tart shells. (you can also add 1 cup to a microwave safe bowl and microwave until softened)
Spoon White Chocolate Banana Bread Spread into tarts shells and place in fridge for 1 hour, remove and top with whipped cream and garnish with coconut pretzel gravel.