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.
Provided by Baby Kato
Categories Pies
Time 45m
Number Of Ingredients 10
Steps:
- 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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