White Chocolate-Banana Crème Brûlée Tarts

Made This Recipe? Add Your Photo

Total Time
1hr
Prep 30 mins
Cook 30 mins

Make crème brûlée the easy way! Crushed caramel candies melt atop creamy white-chocolate tarts. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off Contest, submitted by Kristen Abbott.

Ingredients Nutrition

  • 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
  • 2 eggland's best egg yolks
  • 12 cup whipping cream
  • 1 (12 ounce) baghershey's premier white chocolate chips
  • 18 hard caramels or 18 butterscotch candies, finely crushed
  • 3 bananas, cut into 1/4-inch slices

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.