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Mini Banana Cream Tarts - A Decadent Dessert
Mini Banana Cream Tarts bring together the perfect balance of sweet, creamy, and crunchy elements. The buttery graham cracker crust serves as a delightful base, providing a crisp texture that pairs wonderfully with the silky caramel-infused custard. The fresh banana slices not only add a fruity freshness but also elevate the dessert with natural sweetness. Topped with crushed almonds for crunch and a drizzle of caramel sauce, these tarts are visually stunning and irresistibly delicious.
Ingredients- Graham cracker crumbs: 1 1/2 cups, finely ground for a crunchy base
- Granulated sugar: 1/4 cup, to sweeten the crust
- Unsalted butter: 1/2 cup, melted to bind the crumbs
- Heavy cream: 1 cup, for a rich, creamy texture
- Milk: 1/2 cup, to balance the creaminess
- Granulated sugar: 1/2 cup, for sweetness
- Egg yolks: 3 large, to thicken the custard
- Vanilla extract: 1 tsp, for aroma and flavor
- Cornstarch: 1 tbsp, to stabilize the custard
- Caramel sauce: 1/4 cup, for added caramel richness
- Bananas: 2 ripe, sliced into rounds for topping
- Crushed almonds: As needed, for garnish
- Caramel sauce: As needed, for drizzling
- Step 1:
- Preheat oven to 350°F (175°C).
- Step 2:
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into tart pans and bake for 8-10 minutes. Let cool.
- Step 3:
- In a saucepan, cook heavy cream, milk, sugar, egg yolks, and cornstarch over medium heat while whisking until thickened. Stir in vanilla and caramel sauce. Let cool slightly.
- Step 4:
- Spoon custard into crusts, arrange banana slices, and top with almonds and caramel. Chill for 1 hour before serving.
- Serve chilled for the best flavor and texture.
- Store in an airtight container in the refrigerator for up to 2 days.
- For extra crunch, toast the almonds before using.
- Substitute crushed pecans for almonds for a different flavor profile.
Tips from Well-Known Chefs
- Add a pinch of salt to the caramel sauce to enhance its sweetness.
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