For crust:?

1. Shape dough into a disk, wrap, and freeze for 10 minutes or refrigerate for 30 minutes.
2. Preheat oven to 350 degrees and adjust rack to middle position. If making tartelettes then divide dough into 6 equal portions. Instead of rolling to a certain thickness I like to roll out the dough, place my tartelette pan on top and see if it’s large enough to go in the pan. If it is, I transfer the dough to the tartelette pan, if not, I keep rolling. Line each pan with a small round of parchment paper and then line with pie weights, beans, rice, or whatever you have on hand. Bake for 15 minutes, remove pie weights, and bake for 5 minutes more, until crust is golden brown. Remove from oven and cool to room temperature.

Caramel:

1. Whisk together whole cane sugar and water in a small saucepan over medium heat. Bring to a simmer and let mixture simmer for about 5 minutes, or until sugar turns deep amber. Remove from heat and slowly whisk in cream and then butter.

Pudding:

1. Heat milk and 1 1/2 tablespoons whole cane sugar over medium heat until steaming. Beat egg yolks, remaining 1 1/2 tablespoons whole cane sugar, and vanilla until thick (about 45 seconds). Whisk in arrowroot until smooth. Slowly pour hot milk over yolks, whisking constantly to avoid clumping. Pour milk/egg mixture into a medium saucepan and heat over medium, whisking constantly until thick, about 3-5 minutes. Transfer to a bowl and cover surface with parchment paper to prevent a skin from forming. Chill for at least 1 hour.

Meringue:

1. Whip egg whites until foamy and then slowly add maple syrup. Whip until stiff peaks form.

To assemble:

1. Spoon 1 1/2 tablespoons caramel into each tartelette crust. Top with a layer of sliced bananas. Divide pudding among tartelettes and spread evenly. Top with meringue and brown with a chef’s torch or under a broiler (for about 30 seconds or until lightly browned)
2. Chill for 30 minutes before serving. These tartelettes are best eaten the day they are made because the meringue will begin to weep after a few hours.