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Ingredients
- 2 tablespoons unsalted butter softened plus more, melted, for greasing the pan
- 2 premade unbaked refrigerated pie crust http://www.pillsbury.com/products/gluten-free/pie-and-pastry-dough
- 1 1/4 cups whole milk
- 1/2 cup confectioners' sugar
- 2 large egg yolks
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 bananas thinly sliced into half-moons
- Carmel sauce to drizzle on top after
Ingredients
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Instructions
- Preheat the oven to 400 degrees F grease the Pampered Chef 12-portion stoneware muffin pan with melted butter.
- Cut circles out of the pie crusts using a 3 1/2-inch biscut cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides Whisk the milk confectioners' sugar egg yolks together in the large batter bowl until smooth.
- Mix the custard in the large Batter Bowl. Carefully pour the milk-sugar mixture into each crust leaving 1/8 inch at the top. 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. Cool in the pan for 10 minutes before removing.
- Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and whisk until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
- To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.
Recipe Notes
Large Batter Bowl - Item #2431
Biscuit Cutters - Set of four Item #1103
12- Stoneware Cup Muffin Pan – Item #1465
Enjoy the Journey!
Sue
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