Banana Salted Caramel Tartlet

By Janna Smith


  • Six bananas (should make 12 tarts)
  • Tart Shells—In the freezer section
  • One container fat free or sugar free cool whip
  • Walden Farms sugar free caramel topping
  • Lemon juice
  • Fleur de sel or pink salt


  1. If your tartlets are not pre-cooked, cook at 350* until golden.  Allow to cool completely.
  2. Spoon or pipe whipped topping into each tart. 
  3. Slice bananas and toss in lemon juice
  4. Layer sliced bananas on whipped topping.
  5. Top with caramel sauce.
  6. Lightly Sprinkle with fleur de sel 

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