Banana Cream Tartlets with Peanut Butter Cookie Pieces

1. 1

   Mix cookie crumbs and butter.

2. 2

   Press 4 tsp.

3. 3

   (about 1 oz.)

4. 4

   crumb mixture onto bottom and up side of each of 16 (3-inch) tart pans (or onto bottom and up side of each of 8 tart pans for trial recipe).

5. 5

   Set aside.

6. 6

   Spread 1 Tbsp.

7. 7

   Variegate onto bottom of each crust; top with 4 or 5 banana slices and 2 Tbsp.

8. 8

   pie filling.

9. 9

   Carefully remove tarts from pans; place on plates.

10. 10

    Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup onto half of each tart.

11. 11

    Spread remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar.

12. 12

    Use torch to heat sugar until it caramelizes; cool completely.

13. 13

    Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.

* Per serving · 4 servings · Values may vary.

No additional tips available.