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chinese - egg custard tarts with bananas & caramel

Recipe by
Baby Kato
Beautiful Shore Country, NB

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

  • 2 Tbsp
    unsalted butter, softened, plus more, melted, for greasing the pan
  • 2
    premade unbaked refrigerated pie crusts
  • 1 1/4 c
    whole milk
  • 1/2 c
    whole milk
  • 2 lg
    egg yolks
  • 1 lg
    egg
  • 1/2 c
    packed light brown sugar
  • 1/2 tsp
    ground cinnamon
  • 2 md
    bananas, thinly sliced into half-moons
  • thick caramel sauce, for serving

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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