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.