chinese - egg custard tarts with bananas & caramel
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I've been known to eat a few egg custard tarts, this recipe sounds delicious. Recipe courtesy Ching-He Huang. I have posted this here for play in Culinary Quest. Special equipment required to make these a 3 1/2-inch plain cutter.
yield
12 serving(s)
prep time
25 Min
cook time
20 Min
method
Bake
Ingredients For chinese - egg custard tarts with bananas & caramel
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2 Tbspunsalted butter, softened, plus more, melted, for greasing the pan
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2premade unbaked refrigerated pie crusts
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1 1/4 cwhole milk
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1/2 cwhole milk
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2 lgegg yolks
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1 lgegg
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1/2 cpacked light brown sugar
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1/2 tspground cinnamon
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2 mdbananas, thinly sliced into half-moons
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thick caramel sauce, for serving
How To Make chinese - egg custard tarts with bananas & caramel
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1Preheat the oven to 400 degrees F.
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2Grease a 12-portion nonstick muffin tin with melted butter.
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3Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
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4Press the dough evenly into the edges of each muffin cup, lining the sides.
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5Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
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6Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
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7Bake 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.
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8Cool in the pan for 10 minutes before removing.
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9Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
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10Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
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11To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
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12Serve the tarts immediately with caramel sauce drizzled over the top.
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