WHITE CHOCOLATE-BANANA CREME BRULEE

Prep Time: 30 Min
Total Time: 1 Hr 20 Min
Makes: 12 tarts

INGREDIENTS

1 box refrigerated pie crusts, softened as directed on box

2  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

 

DIRECTIONS

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 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 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 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 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.