Gluten Free Custard Tarts with Bananas and Carmel
These easy little banana caramel tarts make a great dessert for parties, super bowl, game night, or potlucks!
Ingredients
  • 2tablespoons unsalted butter softenedplus more, melted, for greasing the pan
  • 2 premade unbaked refrigerated pie crusthttp://www.pillsbury.com/products/gluten-free/pie-and-pastry-dough
  • 1 1/4cups whole milk
  • 1/2cup confectioners’ sugar
  • 2 large egg yolks
  • 1 large egg
  • 1/2cup packed light brown sugar
  • 1/2teaspoon ground cinnamon
  • 2 bananas thinly sliced into half-moons
  • Carmel sauce to drizzle on top after
Instructions
  1. Preheat the oven to 400 degrees F grease the Pampered Chef 12-portion stoneware muffin pan with melted butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Stainless Whisk – Item #2475

Biscuit Cutters – Set of four Item #1103

12- Stoneware Cup Muffin Pan – Item #1465

 

Enjoy the Journey!

Sue

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