Ingredients with Measurements:
- 1 pre-made pie crust
- 2 ripe bananas, mashed
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Mixing bowls
- Whisk
- Saucepan
- Tart pans
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and cut it into circles to fit the tart pans.
3. Press the pie crust into the tart pans and prick the bottom with a fork.
4. Bake the tart shells for 10-12 minutes or until lightly golden brown.
5. In a saucepan, whisk together the mashed bananas, milk, heavy cream, sugar, cornstarch, egg yolks, vanilla extract, and salt.
6. Cook the mixture over medium heat, whisking constantly until it thickens and comes to a boil.
7. Remove the custard from the heat and let it cool slightly.
8. Pour the custard into the baked tart shells.
9. Bake the tarts for an additional 10-12 minutes or until the custard is set.
10. Let the tarts cool to room temperature before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 6-8 tarts
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk.
- Heavy cream can be substituted with coconut cream or cashew cream.
- Granulated sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add sliced bananas on top of the custard before baking.
- Top the tarts with whipped cream or caramel sauce.
- Add a sprinkle of cinnamon or nutmeg to the custard mixture.
Tips and tricks:
- Make sure the custard is cooked over medium heat and whisked constantly to prevent lumps.
- Let the custard cool slightly before pouring it into the tart shells to prevent the crust from becoming soggy.
- Use a fork to prick the bottom of the tart shells to prevent them from puffing up during baking.
Storage instructions:
- Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tarts in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve the tarts on a platter with a dusting of powdered sugar.
- Top the tarts with whipped cream and sliced bananas.
Garnishes:
- Whipped cream
- Sliced bananas
- Caramel sauce
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the custard is too thin, add more cornstarch to thicken it.
- If the crust is too hard, reduce the baking time.
Food safety advice:
- Make sure to cook the custard to a temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Custard tarts have been a popular dessert in England since the Middle Ages.
Flavor profiles:
- Sweet
- Creamy
- Banana flavor
Serving suggestions:
- Serve the tarts warm or chilled.
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Taste: Sweet, Creamy, Banana, Buttery, Pastry, Banana-Flavored, Pastry-Like