Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / White Chocolate-Banana Crème Brûlée Tarts Recipe
    Lost? Site Map

    White Chocolate-Banana Crème Brûlée Tarts

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Pinay0618's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

    1. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for White Chocolate-Banana Crème Brûlée Tarts

    Serving Size: 1 (120 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 461.5
     
    Calories from Fat 237
    51%
    Total Fat 26.3 g
    40%
    Saturated Fat 12.1 g
    60%
    Cholesterol 50.0 mg
    16%
    Sodium 297.2 mg
    12%
    Total Carbohydrate 53.1 g
    17%
    Dietary Fiber 1.1 g
    4%
    Sugars 31.8 g
    127%
    Protein 4.8 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites