House Hufflepuff Banana Cream Tarts

READY IN: 1hr 20mins
YIELD: 4 Tarts


  • 1
    (3 1/2 ounce) box instant banana cream pudding
  • 2
    cups milk
  • 14
    teaspoon lemon yellow gel food coloring
  • 1
    (14 1/8 ounce) package refrigerated pie crusts
  • 1
    cup black candy melt candy
  • mint leaf (to garnish)


  • Preheat oven to 350 degrees F. Lightly grease four 5-inch tart pans and place on a baking sheet.
  • Add pudding mix, milk, and yellow gel food coloring to a large bowl and whisk until combined and thickened slightly, about 5 minutes. Cover with plastic wrap so that the plastic touches the top of the pudding and refrigerate until thickened, about 30 minutes.
  • Unroll pie dough. Use a 6-inch cookie cutter to cut 4 rounds of dough total.
  • Press rounds of dough firmly into tart pans. Prick dough with fork to prevent bubbles from forming. Bake for 15-20 minutes until golden brown. Let cool completely before removing from tart pans.
  • Place a printed checkerboard template under a sheet of parchment. Using a 5-inch cookie cutter, draw four circles on the parchment.
  • Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Using the template, pipe out the 4 rounds of checkerboard pattern. Refrigerate until set, about 10 minutes.
  • Peel and cut the bananas into slices. Arrange an even layer of banana slices in the bottom of each cooled crust. Cover with a layer of banana pudding.
  • Using a small offset, carefully separate the set checkerboard rounds from the parchment. Place on top of the banana pudding layer, smooth side up.
  • Garnish each tart with a small sprig of mint and enjoy!