1. Take the custard crust out of the refrigerator and let it thaw at room temperature.
2. Cut the banana into small pieces.
3. Put the banana in the custard crust.
4. Press firmly together.
5. Wrap all the tart wrappers with bananas and put them on the baking tray.
6. In the middle layer, heat up and down in the oven at 250°C and bake for 15 minutes.
7. The egg tarts are yellowed on the edge and take out.
8. Remove the tin foil tray of the egg tart crust, put it in the baking tray again, put the baking tray in the oven, middle level, upper and lower fire, 250 ℃, 15 minutes.
9. The banana crisp is baked, the skin is crispy, and the banana flavor is strong.
10. Finished picture.
