{recipe from... here}
Banana, Coconut and Honey-Cream Tarts
ingredients
1 pound pie dough, rolled ⅛ inch thick
filling:
- ¼ cup sugar
- ¼ cup honey
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ½ cups milk
- 2 egg yolks, beaten
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 1 cup heavy cream
topping:
- 4 baby bananas, halved lengthwise
- 2 tablespoons plus 2 teaspoons turbinado sugar
- toasted coconut flakes
- honey for drizzling
instructions
- Preheat oven to 400˚F.
- Line 8 mini tart pans with pie dough and score the bottom of each with a fork.
- Place tart pans onto a sheet pan and bake for 12 to 15 minutes or until tart shells are golden brown.
- Remove from oven and cool for about 20 minutes before removing from molds and continuing to cool on cooling racks.
- Filling: Pour sugar, honey, cornstarch, salt, and milk into a saucepan and whisk together.
- Place saucepan over medium-low heat and cook mixture, stirring frequently, until mixture simmers. Whisk 1 cup of the scalding milk mixture into the egg yolks, then pour the mixture back into the saucepan.
