Preheat the oven to 400 degrees F. Grease
a 12-portion nonstick muffin tin
with melted butter.
Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough
evenly into the edges of each muffin cup, lining the sides. Whisk
, confectioners' sugar, egg
yolks and egg together in a large glass measuring cup until smooth.
Carefully pour the milk-sugar mixture into each crust
, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry
begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart
comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing.
Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan
over medium heat and stir until completely melted. Stir in the butter and cinnamon
until melted and smooth. Remove from the heat and cool.
To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.