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Ingredients
 egg yolks9 large
 all-purpose flour 1/4 cup
plus 2T
 cornstarch 1/4 cup
plus 2T
 granulated white sugar 3/4 cup
 milk3 cups
whole or 2%
 vanilla bean1 each
split
 Grand Marnier or Brandy1 tbsp
 banana5
 white sugar 1/2 cup
   pre-made tartlet shells75 each
 brown sugar1 cup
packed
 butter 1/2 cup
browned
 corn syrup 1/2 cup
 molasses 1/2 cup
 honey2 Tbsp
 vanilla2 tsp
 cinnamon 1/8 tsp
 chopped pecans1 cup
 eggs3
 sugar1 cups
 zest of 4 lemons and 2 limes
 lemon juice 3/4 cup
 lime juice 1/2 cup
 butter6 oz
 whites6 egg
 sugar1 cup
 brown sugar 1/2 cup
For the Banana Cream Pie
1
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.
2
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.
3
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.
4
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
5
Mix all ingredients together in large bowl.
To Bake
6
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
7
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.
8
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.
9
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.
10
Fill each tart shell with 1 tablespoon curd and cover with the meringue. Toast the meringue with a torch to golden.
To Serve
11
Place finished tartlets on a platter and serve warm or room temperature depending on which style tartlet.