CHINESE - EGG CUSTARD TARTS WITH BANANAS & CARAMEL
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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Purna Gurung
g.p@gmail.comI'm not a big fan of bananas, but I actually really enjoyed these tarts. The caramel sauce was the perfect complement to the bananas.
Sajid Albaloshi
a.s89@gmail.comThese tarts are a great way to use up leftover bananas. They are also a delicious and easy dessert to make.
Bini Ayele
ayele46@gmail.comI followed the recipe exactly and the tarts turned out perfectly. I think I'll try adding some chocolate chips next time.
Zackary Dearman
dearman_z@gmail.comThe tarts were a bit too sweet for me, but my kids loved them.
Md Ahad Mondol
mondol_m8@yahoo.comI found the filling to be a bit bland. I think I would add a bit of extra sugar or vanilla extract next time.
Xavier Kirk
xavier.kirk@gmail.comThe crust was a bit too thick for my taste, but the filling was delicious.
Mdparvej Alahe
alahe_mdparvej35@aol.comThese tarts are a bit time-consuming to make, but they are definitely worth the effort. They are perfect for a special occasion or a weekend brunch.
Dawood Sulman
dawood82@gmail.comI didn't have any bananas on hand, so I used strawberries instead. They worked just as well and the tarts were still delicious.
Proffesor Galela
proffesor_galela59@gmail.comI followed the recipe exactly and the tarts turned out perfectly. They were creamy and custard-like with a flaky crust.
Daniel Hoptman
d-h@hotmail.comThe caramel sauce was the perfect finishing touch. It added a delicious richness and helped to balance out the sweetness of the bananas.
Nate 360
nate46@hotmail.frThese tarts were a hit with my friends and family. I'll definitely be making them again.
ADRIANA STELLA VERA
adriana@gmail.comI was skeptical about bananas in egg tarts, but I was pleasantly surprised! They added a lovely subtle sweetness and a bit of extra texture.