White Chocolate-Banana Creme Brulee Tarts
One of the 100 Pillsbury Bake-Off® finalists, this recipe is sinful but really delicious for a special treat. Make creme brulee the easy way! Crushed caramel candies melt atop creamy white-chocolate tarts.
20 mins Cook Time
30 mins Yield: 12 servings
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 EGGLAND'S BEST 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
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.
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.
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.
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.
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.
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