Toffee Tarts

You’ll Need

⅓ cup brown sugar

3 tablespoons cornstarch

½ cup heavy cream

2 egg yolks

1½ cups milk

¼ cup toffee bits

1 banana

6 4-ounce graham cracker pie crusts

2 tablespoons toffee bits (for topping)

Directions

1 Mix brown sugar and cornstarch in large bowl.

2 Blend in cream and egg yolks. Add milk; then pour mixture into saucepan.

3 Over medium heat, stir constantly 5 to 10 minutes until mixture thickens.

4 Pour pudding into bowl. (If pudding is lumpy, pour it through a strainer.)

5 Stir in ¼ cup toffee bits.

6 Cover bowl with plastic wrap and refrigerate until cool.

7 Slice banana into ½-inch rounds and place three slices in bottom of each piecrust.

8 Fill pie crusts with pudding and top with 2 tablespoons toffee bits.

9 Refrigerate for one hour and slice to serve.