White Chocolate-Banana Creme Brulee Tarts

• 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
• 2 eggland's best egg yolks
• 12 cup whipping cream
• 1 (12 ounce) baghershey's premier white chocolate chips
• 18 hard caramels or 18 butterscotch candies, finely crushed
• 3 bananas, cut into 1/4-inch slices

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

boxpillsbury, egg yolks, whipping cream, chocolate chips, caramels, bananas

Taken from www.food.com/recipe/white-chocolate-banana-cr-me-br-l-e-tarts-407513 (may not work)