Mini Tarts (Print Version)

# Ingredients:

01 - Graham cracker crumbs: 1 1/2 cups, finely ground for a crunchy base.
02 - Granulated sugar: 1/4 cup, to sweeten the crust.
03 - Unsalted butter: 1/2 cup, melted to bind the crumbs.
04 - Heavy cream: 1 cup, for a rich, creamy texture.
05 - Milk: 1/2 cup, to balance the creaminess.
06 - Granulated sugar: 1/2 cup, for sweetness.
07 - Egg yolks: 3 large, to thicken the custard.
08 - Vanilla extract: 1 tsp, for aroma and flavor.
09 - Cornstarch: 1 tbsp, to stabilize the custard.
10 - Caramel sauce: 1/4 cup, for added caramel richness.
11 - Bananas: 2 ripe, sliced into rounds for topping.
12 - Crushed almonds: as needed, for garnish.
13 - Caramel sauce: as needed, for drizzling.

# Instructions:

01 - Preheat the oven to 350°F (175°C).
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl.
03 - Press the mixture into mini tart pans or a muffin tin.
04 - Bake the crusts for 8-10 minutes. Allow to cool completely.
05 - In a saucepan, mix heavy cream, milk, sugar, egg yolks, and cornstarch.
06 - Cook over medium heat while whisking constantly until the mixture thickens (about 5-7 minutes).
07 - Remove from heat and stir in vanilla extract and caramel sauce. Let cool slightly.
08 - Spoon the cooled custard into the prepared crusts, filling generously and smoothing the tops.
09 - Arrange banana slices over the custard on each tart.
10 - Sprinkle with crushed almonds and drizzle with additional caramel sauce.
11 - Refrigerate the tarts for at least 1 hour to set the custard.
12 - Serve chilled and enjoy!.

# Notes:

01 - The crust is pre-baked to ensure a crisp base.
02 - Custard thickens while cooking; whisking is essential to avoid lumps.
03 - Chilling time allows the custard to fully set for clean slicing and serving.

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