These mini Banana-Cream Tartlets are tasty bites of layered sweetened whipped cream, vanilla wafers, and cream.
Banana-Cream Tartlets
Yield: 32
Ingredients
- 3 large egg yolks
- ¼ cup granulated sugar
- 1¼ cups whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon salted butter
- 1¼ teaspoons vanilla extract
- 2 boxes mini (1.75-inch) shortbread tartlet shells, such as Clearbrook Farms
- 2 bananas, sliced into 32 pieces
- 1 recipe Sweetened Whipped Cream (recipe follows)
- Garnish: 16 mini vanilla wafers
Instructions
- In a medium heatproof bowl, combine egg yolks and sugar.
- In a small bowl, combine flour and cornstarch, whisking well. Add to egg mixture, stirring until a smooth paste forms.
- In a medium saucepan, bring milk to just under a boil over medium-high heat. Remove from heat.
- Add hot milk very gradually to egg mixture, whisking constantly to temper eggs. Pour mixture back into saucepan, and cook over medium heat, whisking constantly until mixture thickens. Remove from heat.
- Add vanilla extract and butter, whisking well. Pour pudding into a clean heatproof bowl, and immediately cover surface with plastic wrap to prevent a skin from forming. Let cool to room temperature.
- Refrigerate pudding for up to a day. Whisk to loosen before using.
- Just before serving, fill tartlet shells with custard. Place a banana slice on top of custard in each tartlet shell.
- Place Sweetend Whipped Cream in a pastry bag fitted with a medium open-star tip (Wilton #32). Pipe a rosette of whipped cream onto each banana slice.
- Garnish each tartlet with half a mini vanilla wafer, if desired.
Sweetened Whipped Cream
Yield: 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a small mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thickened and creamy.
- Use immediately.
From TeaTime May/June 2017
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