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1
Heat oven to 450F Turn 12-cup muffin pan with regular-size cups upside down.
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2
Spray backs of muffin cups with Crisco Original No-Stick Cooking Spray.
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3
Unroll 1 pie crust on work surface; roll into 12-inch round.
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4
Using 4-inch round cookie cutter, cut into 6 (4-inch) rounds.
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5
Repeat with second crust.
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6
Place dough rounds over backs of muffin cups, pleating dough to fit around cups.
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7
Prick dough several times with fork.
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8
Bake 5 to 10 minutes or until lightly browned.
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9
Cool 5 minutes.
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10
Carefully remove tart shells from muffin cups; place open sides up on cooling rack.
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11
In small bowl, beat egg yolks; set aside.
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12
In 2-quart nonstick saucepan, heat cream and baking chips over medium heat, stirring constantly, until chips are melted.
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13
Stir about 1 cup of the hot cream mixture into egg yolks until well blended.
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14
Pour egg mixture back into saucepan; reduce heat to low.
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15
Cook 10 minutes, stirring constantly, until thickened.
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16
Place tart shells on cookie sheet.
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17
Pour cream mixture into tart shells.
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18
Sprinkle each with 1 rounded teaspoon of the candies.
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19
Bake about 5 minutes or until candy is melted.
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20
Remove tarts from cookie sheet to cooling rack; cool 30 minutes.
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21
Top tarts with bananas; serve warm or cooled.
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22
Store covered in refrigerator.
