Banana Cream Mousse Tart – A Decadent Dessert with White Chocolate & Ganache

Introduction

If you’re a fan of rich, creamy desserts with layers of texture and flavor, then this Banana Cream Mousse Tart is about to become your new favorite treat. This dessert features a buttery, crisp NILLA Wafers crust, a silky malted milk chocolate ganache, and an airy white chocolate banana mousse that melts in your mouth. Finished with whipped cream, fresh banana slices, and cookie crumbles, this tart is the perfect balance of indulgence and elegance.

In this ultimate guide, we’ll walk you through each step of creating this masterpiece, from preparing the crust to assembling the mousse and adding the final garnish. Whether you’re making it for a special occasion or just to satisfy a craving, this Banana Cream Mousse Tart recipe is sure to impress.

Ingredients You’ll Need

For the NILLA Wafers Cookie Crust:

• 4 cups NILLA Wafers, crushed (approximately 1 box)
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Malted Milk Chocolate Ganache:

• 12 ounces milk or dark chocolate, chopped
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 tablespoons malted milk powder (optional, but enhances flavor)

For the White Chocolate Banana Mousse:

• 2 ripe bananas, chopped
• 8 ounces white chocolate, finely chopped
• 2½ cups cold heavy cream, divided
• 3 tablespoons powdered sugar
• ¼ cup cold water
• 2 teaspoons gelatin powder

For Garnish:

• ½ cup whipped cream
• 1 banana, sliced
• ¼ cup crushed NILLA Wafers

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F.
2. In a food processor, pulse NILLA Wafers into fine crumbs.
3. In a mixing bowl, combine the crumbs, sugar, melted butter, vanilla extract, and salt. Mix until the texture resembles wet sand.
4. Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
5. Bake for 10 minutes, then allow it to cool completely before moving to the next step.

Step 2: Make the Ganache

1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer (but do not boil).
2. Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 1 minute.
3. Stir until the mixture is smooth, then add the butter and malted milk powder, stirring until fully incorporated.
4. Pour the ganache over the cooled crust, spreading it evenly.
5. Refrigerate until set, about 30 minutes.

Step 3: Prepare the Mousse

1. Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
2. Heat ½ cup of heavy cream in a saucepan until steaming. Remove from heat and stir in the bloomed gelatin until dissolved.
3. Place chopped white chocolate in a bowl and pour the warm cream mixture over it. Let sit for a minute, then stir until smooth.
4. Blend the bananas until completely smooth and mix them into the white chocolate mixture.
5. In a separate bowl, whip the remaining 2 cups of cold heavy cream with powdered sugar until soft peaks form.
6. Gently fold the whipped cream into the banana-chocolate mixture until fully combined.
7. Spread the mousse over the set ganache layer. Refrigerate for at least 2 hours to firm up.

Step 4: Garnish and Serve

1. Before serving, top the tart with whipped cream, banana slices, and crushed NILLA Wafers.
2. Slice and enjoy this luscious dessert!

Tips for the Perfect Banana Cream Mousse Tart

• Use ripe bananas for a naturally sweet and flavorful mousse.
• Chill each layer properly before adding the next to ensure clean layers.
• For extra crunch, lightly toast the NILLA Wafers crumbs before mixing them with butter.
• Serve chilled for the best texture and taste.

Storage and Make-Ahead Instructions

Refrigerating: Store the tart in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent the bananas from browning.

Freezing: You can freeze the tart for up to 1 month. Let it thaw in the refrigerator overnight before serving.

Make-Ahead Tips:

• The crust and ganache can be prepared a day in advance.
• Assemble the mousse a few hours before serving for the freshest taste.

FAQs

1. Can I use a different crust?

Yes! Instead of NILLA Wafers, you can use graham crackers, Oreo cookies, or shortbread cookies for a different base.

2. What type of chocolate is best for the ganache?

Milk chocolate creates a sweeter flavor, while dark chocolate adds a more intense taste. Choose based on your preference!

3. Can I make this tart without gelatin?

Yes, but the mousse will be softer. You can substitute with agar-agar or leave it out and serve the tart frozen.

4. How can I prevent the bananas from turning brown?

Toss banana slices in lemon juice before adding them to the garnish.

5. Can I make mini tarts instead?

Absolutely! Use a muffin tin and follow the same steps for bite-sized treats.

Conclusion

This Banana Cream Mousse Tart is a decadent, multi-layered dessert that combines the crunchy sweetness of a NILLA Wafer crust, the richness of chocolate ganache, and the creamy, airy banana mousse. It’s easy to make, visually stunning, and absolutely delicious. Whether for a holiday, birthday, or casual treat, this tart will impress everyone who tries it.

With the perfect balance of flavors and textures, this dessert is truly a crowd-pleaser. So grab your ingredients, follow this guide, and enjoy making (and eating) the ultimate Banana Cream Mousse Tart!

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