Hello there! I'm Nikki from Cupcakes for Breakfast and I'm here to bring you something sweet today. Sarah is my favorite Southern transplant girl, so when she asked me to guest post, I was itching to make something classic and comforting like banana cream pie. So here's my spin on this favorite dessert – banana cream puff pastry tarts. A perfect treat for a spring brunch party on the patio. Simple, fun, and oh so delicious!
Frozen puff pastry sheets
Six large ripe bananas, halved and sliced length-wise
4 large egg yolks
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar
Cut puff pastry into rectangles and prepare and prepare as directed. Set aside.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Make the whipped cream:
Using the whisk attachment on your mixer, beat the heavy cream and confections sugar until soft peaks form. Set aside.
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