Recipe courtesy of Ching-He Huang
Save Recipe Print
45 min
15 min
10 min
20 min
12 servings



Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter.

Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.

Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing.

Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.

To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chocolate Tart

Recipe courtesy of Tyler Florence

Asparagus and Cheese Tart

Recipe courtesy of Food Network Kitchen

Strawberry Tarts

Recipe courtesy of Ina Garten

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Deviled Eggs

Recipe courtesy of Ree Drummond

Egg Rolls

Recipe courtesy of Food Network

Lemon Curd Tart

Recipe courtesy of Ina Garten

Anna's Tomato Tart

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories