Chocolate And Banana Tart

• 4 tablespoons butter, room temperature
• 1/4 cup sugar (for dough)
• 1 egg yolk (for dough)
• 3/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 ripe bananas, chopped
• 1/4 cup light brown sugar
• 1 cinnamon stick
• 1/2 cup milk
• 1 tablespoon sugar (for pastry cream)
• 1 tablespoon corn starch
• 1 egg yolk (for pastry cream)
• 1 teaspoon vanilla extract
• 1 tablespoon butter (for pastry cream)
• 2 ounces milk or semi-sweet chocolate chopped
• 1/3 cup heavy cream
• 1 tablespoon light corn syrup or honey

1. Make dough:rnSift together flour and cocoa powder. Cream the butter and sugar until pale in color. Add egg yolk and mix well. Mix dry ingredients by hand, carefully, until everything comes together. Don't overwork the dough. Cover with film roll and set on the fridge for 15 minutes.rnGraze 4 4-inch tart pan or use non-stick ones. Divide the dough in 4 pieces and spread each one evenly on the bottom and sides of the pan. rnHeat the oven to 325?F. Cover the pans with parchment paper and fill them with beans. rnBake for 10 minutes, take off the beans and bake for 8-10 more minutes. Let it cool for 10 minutes and unmold.
2. Make banana filling rnMix banana, light brown sugar and cinnamon in a saucepan and cook stirring constantly until starting to boil. Turn heat off and let it cool before using.
3. Make pastry cream:rnBoil milk in a small saucepan. Meanwhile mix together in another bowl egg yolk, sugar and corn starch. Pour the milk into the egg mixture gradually. Return the mixture to the pan and cook until thick stirring constantly. Turn of the heat, add vanilla extract and butter. rnStir well to incorporate the butter. Cover with film roll touching the cream surface. It avoids any undesirable crust to form on top of the cream. Let it cool completely before using.
4. Making ganachernUsing a microwave or a small saucepan, boil the cream. Add chocolate and light corn syrup and let it aside for 5 minutes or until the chocolate gets melted. Mix until incorporated. Tip: don't over mix the ganache to avoid bubble and to get an even frosting. Use right away or keep on the fridge. Warm it again before using.
5. Assembling tarts:rnCover the bottom of each baked crust with banana filling and pour a full tbsp of pastry cream over it. Pour ganache over the pastry cream turning slightly the crust around to get a flat frosting. rnSet on the fridge for at least two hours before serving.

butter, sugar, egg yolk, flour, cocoa powder, bananas, light brown sugar, cinnamon, milk, sugar, corn starch, egg yolk, vanilla, butter, milk, heavy cream, light corn syrup

Taken from food52.com/recipes/10304-chocolate-and-banana-tart (may not work)