Banana, Coconut and Honey-Cream Tarts

Ingredients:

For the Tart Shells:

• 1 pound pie dough, rolled to 1/8 inch thickness

For the 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

For the Topping:

• 4 baby bananas, halved lengthwise
• 2 tablespoons + 2 teaspoons turbinado sugar
• Toasted coconut flakes
• Honey for drizzling

Instructions:

Make the Tart Shells:

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Line pans: Line 8 mini tart pans with rolled-out pie dough.
3. Bake: Place the tart pans on a baking sheet and bake for 12-15 minutes or until golden brown.
4. Cool: Let the tarts cool in the pans for 20 minutes, then remove and cool completely on a wire rack.

Make the Filling:

1. Combine ingredients: In a saucepan, whisk together sugar, honey, cornstarch, salt, and milk.
2. Cook: Cook the mixture over medium-low heat, stirring constantly, until it simmers and thickens.
3. Temper eggs: Whisk a cup of the hot mixture into the egg yolks, then pour the egg mixture back into the saucepan.
4. Cook and cool: Continue cooking and stirring until the pudding is thick. Remove from heat and let cool over an ice bath.
5. Whip and fold: Whip the heavy cream until soft peaks form. Fold the whipped cream into the cooled pudding.

Assemble the Tarts:

1. Bruleé the bananas: Sprinkle turbinado sugar over the cut side of each banana half. Use a kitchen torch to caramelize the sugar.
2. Fill and top: Fill each cooled tart shell with the honey-cream filling. Top with a bruleed banana half and a sprinkle of toasted coconut.
3. Drizzle: Drizzle with honey and serve.

Enjoy your decadent Honey-Cream Tarts with Bruleed Bananas!