Banana Caramel Tart

Preheat oven to 350°F.

Crust: Add Maria cookies to food processor. Pulse until finely crushed. Transfer crushed cookies to medium bowl. Add butter and brown sugar; stir until combined. Press mixture into bottom and sides of eight 4-inch round tart pans.

Bake for 8 to 10 minutes or until golden, crisp and firm. Let cool completely before filling.

Natilla Custard: Meanwhile, in medium bowl, whisk together egg yolks and sugar until combined. Add cornstarch and whisk until a thick, velvety mixture forms.

In small saucepan set over low heat, add lemon peel, milk and cinnamon. Heat mixture, stirring occasionally, for 3 to 5 minutes or until just simmering. Remove from heat and discard lemon peel and cinnamon stick.

Slowly ladle milk mixture into egg yolks mixture, whisking until combined. Ensure not to curdle eggs.

Transfer custard to another small saucepan set over low heat. Whisk constantly for 5 to 10 minutes or until thickened, ensuring not to curdle eggs. Add bloomed gelatin and whisk until melted. Pass custard through fine-mesh sieve (discard solids) into another medium bowl.

Assembly: Transfer dulce de leche to piping bag with corner snipped off and drizzle over baked crusts. Add layer of bananas, then top with custard. Smooth tops.

Chill for 2 to 4 hours or until custard is well chilled, set and firm.

Whipped Topping: Just before serving, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in sugar.

Transfer whipped topping to another piping bag fitted with desired tip. Pipe over tarts.

Note: Garnish also with shaved chocolate or drizzle with melted chocolate if desired.