Banana Cream Tarts (Print Version)
Soft caramel custard blends with bananas and a crisp crust for a mouthwatering treat.
# Ingredients:
01 -
1 1/2 cups of finely crushed graham crackers for a crunchy foundation.
02 -
1/4 cup of white sugar to add a touch of sweetness to the base.
03 -
1/2 cup of melted unsalted butter to hold the crust together.
04 -
1 cup of heavy cream to make the filling extra smooth.
05 -
1/2 cup of milk to lighten the creamy filling.
06 -
1/2 cup of regular sugar to sweeten the filling.
07 -
3 large egg yolks to help thicken the filling.
08 -
1 teaspoon of vanilla for a hint of extra flavor.
09 -
1 tablespoon of cornstarch to keep the custard firm.
10 -
1/4 cup of caramel sauce for a rich, caramel flavor boost.
11 -
2 ripe bananas, sliced into circles to top each tart.
12 -
Crushed almonds, as needed, to sprinkle on top.
13 -
Extra caramel sauce for drizzling over the tarts, as required.
# Directions:
01 -
Set your oven to 350°F (175°C) and let it heat up.
02 -
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.
03 -
Push the crust mixture into muffin tins or individual tart pans until evenly distributed.
04 -
Pop the crusts into the oven and bake for about 8 to 10 minutes, then let them cool down fully.
05 -
In a pot, stir together the cream, milk, sugar, egg yolks, and cornstarch to begin the custard.
06 -
Whisk steadily on medium heat until the mixture thickens, which takes about 5–7 minutes.
07 -
Take the saucepan off the heat and mix in the vanilla and caramel sauce. Let it cool for a while.
08 -
Generously scoop the cooled custard into the tart bases, smoothing out the tops for an even finish.
09 -
Layer banana slices on top of the custard on each tart.
10 -
Sprinkle some crushed almonds on top and finish with a drizzle of extra caramel sauce.
11 -
Pop the tarts into the fridge and let them firm up for at least 1 hour.
12 -
Enjoy them cold and dig in!
# Notes:
01 -
Pre-baking locks in a crunchy crust that can hold up against the filling.
02 -
Whisking constantly while cooking the custard prevents clumping or lumps.
03 -
Cooling in the fridge helps the filling firm and makes slicing easier.