Bite Size Pies: Banana Cream, Pecan & Key Lime

9 large egg yolks
1/4 cup all-purpose flour
plus 2T
1/4 cup cornstarch
plus 2T
3/4 cup granulated white sugar
3 cups milk
whole or 2%
1 each vanilla bean
1 tbsp Grand Marnier or Brandy
5 banana
1/2 cup white sugar
75 each pre-made tartlet shells
1 cup brown sugar
1/2 cup butter
1/2 cup corn syrup
1/2 cup molasses
2 Tbsp honey
2 tsp vanilla
1/8 tsp cinnamon
1 cup chopped pecans
3 eggs
1 cups sugar
zest of 4 lemons and 2 limes
3/4 cup lemon juice
1/2 cup lime juice
6 oz butter
6 egg whites
1 cup sugar
1/2 cup brown sugar
For the Banana Cream Pie
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan, bring the milk and vanilla bean just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Remove vanilla bean, scrape out seeds and add the seeds to the egg mixture. Then, pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
When it boils, whisk mixture constantly for another 30-60 seconds until it becomes thick. Remove from heat and immediately whisk in liqueur (if using). Pour through a medium mesh sieve over a clean bowl and immediately cover the surface with plastic wrap. Cool to room temperature. If not using right away, refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
Slice bananas into ½ inch discs. Fill shells with 1 T pastry cream and add 1 slice of banana on each. Sprinkle with white sugar and brulee with a torch.
For the Pecan Pie Filling
Mix all ingredients together in large bowl.
To Bake
Preheat oven to 350F (or 325F convection). Roll out the pie dough and line the pie pan, freeze until very firm (this helps ensure that the crust shrinks less when baking). Partially bake the frozen pie shell before adding the filling - timing dependent on the thickness of the dough, but until just barely starting to turn golden, 10-15 min. Pour in the filling, then continue to bake until the center of the filling is JUST set (aka jiggles like jello when done). Let cool completely before slicing.
For the Key Lime Pie
Combine all the ingredients except for the butter in a large mixing bowl over a pot of simmering water. Whisking often, cook the mixture until it thickens up and reaches 160 degrees.
Remove from heat and whisk in the butter. Cover with plastic wrap and chill. When cool, fill the baked tart shells with the lime curd.
For the meringue, combine both the sugars with the water in a stainless-steel sauce pan. Cook to soft ball stage (235 degrees F). Whip the whites to soft peaks and pour the hot sugar syrup into the whites as they mix. Whip to stiff peaks.
Fill each tart shell with 1 tablespoon curd and cover with the meringue. Toast the meringue with a torch to golden.
To Serve
Place finished tartlets on a platter and serve warm or room temperature depending on which style tartlet.