Chinese - Egg Custard Tarts With Bananas & Caramel Recipe

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Chinese - Egg Custard Tarts with Bananas & Caramel

Baby Kato


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.

☆☆☆☆☆ 0 votes
25 Min
20 Min


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


1Preheat the oven to 400 degrees F.
2Grease a 12-portion nonstick muffin tin with melted butter.
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.
4Press the dough evenly into the edges of each muffin cup, lining the sides.
5Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
6Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
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.
8Cool in the pan for 10 minutes before removing.
9Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
10Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
11To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
12Serve the tarts immediately with caramel sauce drizzled over the top.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: Chinese