Claire Saffitz Makes Banana Cream Tart
Claire Saffitz Makes Banana Cream Tart is a medium American recipe that serves 8. 533 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 48 min | Cook: 23 min | Total: 1 hr 23 min
Cost: $9.05 total, $1.13 per serving
Ingredients
- 6 oz Graham Crackers (plain honey‑flavored, crushed to fine crumbs)
- 4 Tbsp Unsalted Butter (melted, cooled before mixing)
- 2 Tbsp Granulated Sugar (for crust binding)
- 1 pinch Kosher Salt (for crust)
- 2 Tbsp Toasted Sesame Seeds (1 Tbsp in crust, 1 Tbsp for topping)
- 2 medium Bananas (overripe, mashed then blended to 1 cup)
- 4 large Egg Yolks (room temperature)
- 1/2 tsp Kosher Salt (for custard)
- 1/3 cup Granulated Sugar (for custard)
- 3 Tbsp Cornstarch (thickener for custard)
- 1 cup Heavy Cream (for custard, chilled)
- 3/4 cup Heavy Cream (for whipped topping)
- 2 tsp Toasted Sesame Oil (adds roasted sesame flavor to custard)
- 1/2 cup Sour Cream (for whipped topping, unsweetened)
Instructions
Crush Graham Crackers
Place the graham crackers in a resealable bag and crush by hand or with a rolling pin until you have fine crumbs with a few slightly larger pieces.
Time: PT5M
Combine Crust Ingredients
Transfer crumbs to a bowl, add melted and cooled butter, 2 Tbsp granulated sugar, a pinch of kosher salt, and 1 Tbsp toasted sesame seeds. Mix with a fork, then rub between your hands until the mixture resembles wet sand.
Time: PT5M
Press Crust into Tart Pan
Evenly scatter half of the crumb mixture around the sides of the 9‑inch tart pan, using a 1‑cup measuring cup to press firmly against the walls. Then scatter the remaining crumbs on the bottom and flatten with your hand or the cup.
Time: PT5M
Bake Crust
Place the pan on a baking sheet and bake at 350°F until the edges are dark golden, about 13–18 minutes.
Time: PT15M
Temperature: 350°F
Prepare Bananas
Peel two medium overripe bananas, mash roughly, then measure out 1 cup. Transfer to a bowl for later blending.
Time: PT5M
Mix Egg Yolks with Dry Ingredients
In a medium saucepan, whisk together 4 egg yolks, 1/2 tsp kosher salt, 1/3 cup granulated sugar, and 3 Tbsp cornstarch until the mixture is pale and thick, forming a ribbon that falls off the whisk.
Time: PT5M
Add Cream and Banana, Blend
Stir in 1 cup heavy cream, then add the mashed bananas. Use the hand blender directly in the saucepan to blend until completely smooth and silky.
Time: PT3M
Cook Custard
Place the saucepan over medium heat, whisk constantly. When the mixture begins to bubble and thicken (about 8 minutes), remove from heat.
Time: PT8M
Incorporate Sesame Oil and Cool
Transfer the hot custard to a heat‑proof bowl, whisk in 2 tsp toasted sesame oil. Let the custard cool to room temperature, then cover with plastic wrap touching the surface to prevent skin formation.
Time: PT5M
Fill Tart and Chill
Pour the cooled custard into the baked crust, smoothing the top. Cover the tart and refrigerate for at least 4 hours (or overnight) until fully set.
Time: PT5M
Whip Sour Cream and Heavy Cream
In a large bowl, combine 1/2 cup sour cream and 3/4 cup heavy cream. Whisk by hand or with a mixer until soft peaks form.
Time: PT5M
Finish and Serve
Spread the whipped topping over the chilled custard, sprinkle the remaining toasted sesame seeds on top, and gently release the tart from the removable bottom. Slice with a sharp knife and serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 533
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Sesame, Gluten
Ingredient Substitutions
- Instead of Graham Crackers: Vanilla wafers, Gluten‑free graham‑cracker crumbs
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Granulated Sugar: Superfine sugar, Coconut sugar
- Instead of Kosher Salt: Table salt
- Instead of Toasted Sesame Seeds: Toasted pepitas, Finely chopped peanuts
- Instead of Bananas: Banana puree, Plant‑based banana flavor
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of Kosher Salt: Table salt
- Instead of Granulated Sugar: Superfine sugar
- Instead of Cornstarch: Arrowroot powder, Tapioca starch
- Instead of Heavy Cream: Half‑and‑half, Coconut cream
- Instead of Heavy Cream: Half‑and‑half, Whipping cream alternative
- Instead of Toasted Sesame Oil: Smooth natural peanut butter (for a nutty swap), Regular sesame oil (less toasted)
- Instead of Sour Cream: Greek yogurt, Crème fraîche
Equipment Needed
- Hand Blender (Immersion)
- 9‑Inch Removable Bottom Tart Pan
- Rolling Pin (optional)
- Mixing Bowls
- Saucepan (medium)
- Measuring Cup (1‑cup)
- Whisk
- Spatula
- Plastic Wrap
Critical Steps — Do Not Skip
- Crush graham crackers to fine crumbs without turning them into a paste.
- Press the crust evenly and firmly against the pan walls and bottom.
- Whisk egg yolk mixture to a ribbon‑like consistency before adding liquid.
- Cook custard until it reaches a gentle boil to activate cornstarch and fully cook the eggs.
- Incorporate toasted sesame oil after cooking to preserve its aromatic flavor.
- Cover custard with plastic wrap while still warm to prevent skin formation.
Chef Tips from the Video
- Toast the sesame seeds in a dry skillet for 2‑3 minutes to deepen flavor before adding to crust and topping.
- Use a kitchen scale for the graham crackers to ensure consistent crust texture.
- For an extra glossy finish, brush the crust lightly with a simple syrup before baking.
Troubleshooting
Crust is too crumbly and falls apart.
Add an extra tablespoon of melted butter; ensure the butter is fully incorporated and press the crust firmly.
Custard is grainy or curdled.
Whisk constantly over medium heat and remove from heat as soon as it reaches a boil. If lumps form, blend again with the hand blender.
Topping collapses after spreading.
Whip to soft peaks only; over‑whipping creates a butter‑like texture that can melt quickly.
Storage
Refrigerator: Store sealed in the fridge for up to 3 days.
Freezer: Not recommended; custard may separate when thawed.
Room temperature: Serve chilled; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the crust up to 2 days ahead and keep it airtight.
- Custard can be prepared a day in advance; chill covered and add sesame oil just before filling.
- Whipped topping holds its shape for about 2 hours at refrigerated temperature.
Frequently Asked Questions
What is the cultural significance and history of Banana Sesame Cream Tart in American dessert cuisine?
Banana Cream Pie is a classic American dessert that dates back to the early 20th century. Claire Saffitz’s Banana Sesame Cream Tart reimagines that tradition by swapping the soggy banana slices for a smooth banana‑infused custard and adding toasted sesame, a flavor more common in Asian sweets, creating a cross‑cultural fusion that honors both traditions.
What are the traditional regional variations of banana‑flavored desserts in the United States?
In the U.S., banana‑flavored desserts range from the classic banana cream pie of the Midwest to banana pudding popular in the South. Variations include banana split, banana bread, and banana foster. The Banana Sesame Cream Tart adds an Asian‑inspired sesame note, which is not typical in traditional American versions.
How is Banana Sesame Cream Tart traditionally served in American homes?
It is typically served chilled as a dessert after dinner, sliced into wedges and presented on a platter. The tart is often garnished with a dusting of powdered sugar or extra toasted sesame seeds, and it pairs well with a cup of coffee or tea.
What occasions or celebrations is Banana Sesame Cream Tart traditionally associated with in American culture?
While not tied to a specific holiday, the tart is popular for family gatherings, pot‑lucks, and summer barbecues because its bright banana flavor and elegant presentation make it a crowd‑pleaser for birthdays, brunches, and casual dinner parties.
How does Banana Sesame Cream Tart fit into the broader American dessert tradition?
It follows the American tradition of turning a simple fruit flavor into a rich, creamy dessert, similar to banana cream pie, but updates it with a crumb crust and a tangy sour‑cream topping, reflecting modern pastry trends toward texture contrast and flavor layering.
What are the authentic traditional ingredients for Banana Sesame Cream Tart versus acceptable substitutes?
Authentic ingredients include graham crackers, unsalted butter, overripe bananas, egg yolks, heavy cream, toasted sesame oil, and sour cream. Acceptable substitutes are vanilla wafers for the crust, gluten‑free graham‑cracker crumbs, plant‑based butter, coconut cream for heavy cream, and Greek yogurt in place of sour cream.
What other American desserts pair well with Banana Sesame Cream Tart?
Pair it with classic American treats like chocolate brownies, caramel apple crumble, or a simple vanilla ice cream. The nutty sesame notes also complement a cup of spiced chai or a cold glass of milk.
What makes Banana Sesame Cream Tart special or unique in American pastry cuisine?
The tart stands out by eliminating the soggy banana slices typical of banana cream pie, using a silky banana custard instead, and incorporating toasted sesame oil and seeds, which add a subtle nutty depth rarely found in traditional American fruit desserts.
What are the most common mistakes to avoid when making Banana Sesame Cream Tart?
Common errors include over‑processing the crust crumbs (which makes the crust hard), under‑baking the crust (leading to a soggy base), and over‑cooking the custard (causing curdling). Also, forgetting to cover the custard while it cools will create an unwanted skin on the surface.
Why does this Banana Sesame Cream Tart recipe use toasted sesame oil instead of regular oil?
Toasted sesame oil provides a deep, roasted nutty flavor that complements the banana custard without adding extra sweetness. Regular oil would lack that distinctive aroma and would not contribute to the layered flavor profile the recipe aims for.
Can I make Banana Sesame Cream Tart ahead of time and how should I store it?
Yes. Bake the crust up to two days ahead and keep it sealed. Prepare the custard and chill it, then fill the crust and refrigerate for at least four hours. Store the assembled tart covered in the refrigerator and consume within three days.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person specializes in refined, technique‑focused pastry and dessert recipes that blend classic American baking with inventive flavor twists, often featuring detailed explanations and a calm, instructional style.
Last updated: August 26, 2026
