Recipe courtesy of Ching-He Huang

Egg Custard Tarts with Bananas and Caramel

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
26m Easy 100%
CLASS
Vivian Chan

Keto Egg Cups

14m Easy 97%
CLASS
Dan Churchill

Eggs Benedict

19m Intermediate 99%
CLASS
Duff Goldman

Fresh Fruit Tarts

52m Intermediate 100%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
21m Intermediate 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages