Chinese - Egg Custard Tarts with Bananas & Caramel

Chinese - Egg Custard Tarts With Bananas & Caramel Recipe

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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.


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25 Min
20 Min


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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

How to Make Chinese - Egg Custard Tarts with Bananas & Caramel


  • 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.

Printable Recipe Card

About Chinese - Egg Custard Tarts with Bananas & Caramel

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

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