chinese - egg custard tarts with bananas & caramel

How To Make chinese - egg custard tarts with bananas & caramel

• 1

  Preheat the oven to 400 degrees F.
• 2

  Grease a 12-portion nonstick muffin tin with melted butter.
• 3

  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.
• 4

  Press the dough evenly into the edges of each muffin cup, lining the sides.
• 5

  Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
• 6

  Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
• 7

  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.
• 8

  Cool in the pan for 10 minutes before removing.
• 9

  Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
• 10

  Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
• 11

  To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
• 12

  Serve the tarts immediately with caramel sauce drizzled over the top.
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