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Bake-Off® Contest 44, 2010
Havertown, Pennsylvania

White Chocolate-Banana Crème Brûlée Tarts

Make crème brûlée the easy way! Crushed caramel candies melt atop creamy white-chocolate tarts.

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  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 6
  • servings 12
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
egg yolks
1/2
cup whipping cream
1
bag (12 oz) white baking chips (2 cups)
18
hard caramel or butterscotch candies, finely crushed (1/2 cup)
3
bananas, cut into 1/4-inch slices

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Turn 12-cup muffin pan with regular-size cups upside down. Spray backs of muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll 1 pie crust on work surface; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 6 (4-inch) rounds. Repeat with second crust.
  • 3 Place dough rounds over backs of muffin cups, pleating dough to fit around cups. Prick dough several times with fork. Bake 5 to 10 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups; place open sides up on cooling rack.
  • 4 In small bowl, beat egg yolks; set aside. In 2-quart nonstick saucepan, heat cream and baking chips over medium heat, stirring constantly, until chips are melted. Stir about 1 cup of the hot cream mixture into egg yolks until well blended. Pour egg mixture back into saucepan; reduce heat to low. Cook 10 minutes, stirring constantly, until thickened.
  • 5 Place tart shells on cookie sheet. Pour cream mixture into tart shells. Sprinkle each with 1 rounded teaspoon of the candies. Bake about 5 minutes or until candy is melted. Remove tarts from cookie sheet to cooling rack; cool 30 minutes. Top tarts with bananas; serve warm or cooled. Store covered in refrigerator.
  • 1 Heat oven to 450°F. Turn 12-cup muffin pan with regular-size cups upside down. Spray backs of muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll 1 pie crust on work surface; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 6 (4-inch) rounds. Repeat with second crust.
  • 3 Place dough rounds over backs of muffin cups, pleating dough to fit around cups. Prick dough several times with fork. Bake 5 to 10 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups; place open sides up on cooling rack.
  • 4 In small bowl, beat egg yolks; set aside. In 2-quart nonstick saucepan, heat cream and baking chips over medium heat, stirring constantly, until chips are melted. Stir about 1 cup of the hot cream mixture into egg yolks until well blended. Pour egg mixture back into saucepan; reduce heat to low. Cook 10 minutes, stirring constantly, until thickened.
  • 5 Place tart shells on cookie sheet. Pour cream mixture into tart shells. Sprinkle each with 1 rounded teaspoon of the candies. Bake about 5 minutes or until candy is melted. Remove tarts from cookie sheet to cooling rack; cool 30 minutes. Top tarts with bananas; serve warm or cooled. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
410
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
290mg
290%;
Total Carbohydrate
52g
52%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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