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1
In a large bowl, whisk together the pudding mix with the milk until smooth and well combined. Place in the fridge and let chill until firm.
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2
Preheat oven to 375 degrees F.
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3
Working with one pie crust at a time, place on a lightly floured work surface and roll out. Using a lightly floured rolling pin, roll each pie crust to make them slightly larger.
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4
Trim the edges to create somewhat of a rectangle that's the 9x10-inches in size. Then cut into six even rectangles. Place on a baking sheet in a single layer.
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5
Repeat with another pie crust and place the rectangles on a separate baking sheet.
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6
Place a small spoonful of pudding on the center of each, and then place one or two thin banana slices on top. Sprinkle with crushed up vanilla wafers. Brush the edges with a bit of beaten egg.
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7
Repeat the rolling of the remaining pie crusts to create the tops of each tart. Place each piece on top of the filling and crimp the edges with a fork to seal. Poke one or two holes with a sharp knife on top of each tart to release steam while baking.
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8
Brush each with egg wash and bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
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9
In large bowl, whisk together the powdered sugar, vanilla extract, butter, milk and salt until smooth and spreadable in consistency. Divide glaze into four separate small bowls. Place 2-3 drops of each food coloring into the bowls with icing and whisk to combine. Spread the glazes on top of each cooled tart and top with sprinkles.
