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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Servings 12

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( 102 ) Ratings

102 Ratings

5 Stars

4 Stars 12%

3 Stars 14%

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Member Reviews ( 18 )

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Bake-Off® Contest 44, 2010

Kristen Abbott

Havertown, Pennsylvania

ingredients 6
Prep Time 30 min
Total Time 1 hr 20 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: LAND O LAKES® Egg Yolks

1/2: cup whipping cream

1: bag (12 oz) Hershey’s® premier white baking chips (2 cups)

18: hard caramel or butterscotch candies, finely crushed (1/2 cup)

3: bananas, cut into 1/4-inch slices

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Directions

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.

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.

Review & Comments

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reipe

report Posted Dec. 27, 2012 4:22 PM

i love this idea so much and i cant wait to try it looks so delightful

sfndenver

report Posted Aug. 12, 2010 10:49 PM

These are absolutely delicious! And you know, they were easier to make than I initially thought. I agree that the caramel hard candies are a bit crunchy unless you REALLY pulverize them. I think I'll try using the soft caramel variety as recommended by another reviewer. I can't wait to try these out on some friends. Oh yeah...it really helped to watch the video. It didn't really show "step-by-step" instructions, but she made it look really easy and that inspired me to go ahead and try it.

Sir_Eatsalot

report Posted Apr. 12, 2010 4:59 PM

The best thing to happen to the banana since the split!

LindsayW

report Posted Apr. 5, 2010 10:58 AM

I've tried a decent amount of Bake-Off recipes this year, and this one is by far my favorite. I've make it twice. The first time I used soft caramel baking candies and they melted perfectly, and heated up well. The second time I used hard butterscotch baking candies (because the recipe calls for either or). They are great when served warm right out of the oven, but the hard butterscotch candies don't heat up well and add an unfavorable hard, crunchy texture that I didn't care for. I highly recommend using the soft caramel baking candies, especially if you want to save leftovers and heat them up later :)

toula shipley

report Posted Apr. 2, 2010 11:34 AM

these are as beautiful as they are delicious! everybody loves them! and they are sublimely easy! (who would have thought that pie crusts could be so transformed? these should be nicknamed "cinderellas") many, many thanks for sharing this amazing recipe.