Friday Pie Day: Banana Cream Crumble Tart

This Banana Cream Crumble Tart is kind of a cross between a cheesecake, banoffee tart and a crumble pie...

Sound good?

As you can see, the filling does look a bit funny – I didn't plan for it to come out looking up lumpy and bumpy like that honest. The filling is basically made up of Greek yogurt, cream cheese, and a healthy dose of sugar. So it wasn't destined to set as smoothly as how a whipped cream based pie would, for instance. But it still holds well together when you cut into it, just like a cheesecake.

The thing is, I had planned to squeeze some lemon juice into the filling for a bit of extra flavour. Now, I normally have an endless supply of fresh lemons, cos I just love 'em. But this happened to be the one day that I didn't have any at all *ahh…Lemon not-so-tart faux-pas flashback horror*

I had already baked my sweet pie crust, and lain banana slices over the base. It was already late in the evening and I'd planned to let it set overnight to serve the next day. So no time for last minute lemon buying.

So I erm, crushed up some Hobnob biscuits and mixed those into the filling instead.
And hey, it worked very well, thank you very much - like a random bit of crumble worked into the mix.

Ah, don't you just love it when a bosh of pies come together?

Banana Cream Crumble Tart

Print-friendly recipe

For a 7.5” fluted tin (6-8 slices):

125g plain flour
50g cold butter, diced
1 tbsp sugar
Some ice cold water
OR 300g sweet shortcrust pastry

200g cream cheese, at room temperature
75g Greek yogurt
1 tsp vanilla essence
50g white sugar
75g crushed Hobnob (or other oaty/digestive-type) biscuits
100g banana, sliced

If using premade pastry, go straight to step 3.

1. Mix the flour and sugar into a large mixing bowl. Rub in the butter to a breadcrumb mixture.
2. Gradually add a tablespoon of water at a time to knead the mixture into a dough. Wrap and chill for 30 minutes.
3. Preheat the oven to 190 degrees C. Roll the pastry out onto a lightly floured surface to line the base and sides of a 7.5” fluted tin. Cover with foil or baking paper, and pour in baking beads. Blind bake for 12-15 minutes until the pastry is lightly golden. Allow to cool completely.
4. In a large bowl, gently mix the cream cheese, yogurt, vanilla essence and sugar. Carefully fold in the crushed biscuits.
5. Line the cooked pastry shell with banana slices, retaining 12-16 slices for the top (aim for 2 slices per pie slice!). Transfer the cream cheese mixture to the lined pie shell, using a knife to level it out.
6. Arrange the remaining pie slices around the outside of the pie, then chill for at least 4 hours before serving.

Pie out.

Read my other Friday Pie Day adventures.