monday {menu}

{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.