Banana Cream Tarts

Directions

Tart Shells

1. Preheat oven to 375°F (190°C).
2. Place Kinnikinnick Tart Shells on two baking trays in a single layer (leave in tart foil). Let thaw 15 minutes.
3. Pierce bottom and sides with a fork to prevent air pocket from forming.
4. Bake in preheated oven for 15- 17 minutes. Remove tart shells from oven. Set aside to cool completely. 
   

Custard 

1. In a medium bowl whisk 3 eggs and set aside.
2. Measure out vanilla and butter. Set aside.
3. In a medium size pot combine sugar and cornstarch. Whisk to combine. Add milk and whisk over medium heat until sugar is dissolved and mixture begins to bubble.
4. Continue to cook over medium heat stirring continually until mixture thickens (approx. 15 minutes). Reduce heat to medium low and continue to cook for an additional 2 minutes.
5. Remove from heat and slowly whisk the hot milk mixture into whisked eggs, stirring continually.
6. Gradually pour hot mixture back into sauce pan, stirring constantly. Return to medium-low heat and continue to cook stirring constantly until mixture begins to bubble (2 - 3 minutes). Stir for an additional 2 minutes.
7. Remove from heat and add vanilla extract and butter. Stir just until incorporated. Place mixture in a medium bowl and cover with plastic wrap tightly against mixture (this will prevent a skin from forming on filling).Refrigerate for 30 minutes.

Assembly

1. Spread a thin layer of custard coating base of tart shells. 
2. Divide chopped banana pieces between 30 tart shells.
3. Top each tart with custard. Tap tart shells slightly to allow custard to flow around banana pieces. Top with remaining custard. 
4. Refrigerate overnight.
5. Remove from refrigerator. Decorate with optional whipped cream and sliced banana. 

Yields 30 tarts 

 Make the Pie Crust version