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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Purna Gurung
[email protected]I'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
[email protected]These tarts are a great way to use up leftover bananas. They are also a delicious and easy dessert to make.
Bini Ayele
[email protected]I followed the recipe exactly and the tarts turned out perfectly. I think I'll try adding some chocolate chips next time.
Zackary Dearman
[email protected]The tarts were a bit too sweet for me, but my kids loved them.
Md Ahad Mondol
[email protected]I 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
[email protected]The crust was a bit too thick for my taste, but the filling was delicious.
Mdparvej Alahe
[email protected]These 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
[email protected]I 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
[email protected]I followed the recipe exactly and the tarts turned out perfectly. They were creamy and custard-like with a flaky crust.
Daniel Hoptman
[email protected]The caramel sauce was the perfect finishing touch. It added a delicious richness and helped to balance out the sweetness of the bananas.
Nate 360
[email protected]These tarts were a hit with my friends and family. I'll definitely be making them again.
ADRIANA STELLA VERA
[email protected]I was skeptical about bananas in egg tarts, but I was pleasantly surprised! They added a lovely subtle sweetness and a bit of extra texture.