Chocolate-Banana Cream Tartlets

  1. In a food processor or a bowl, whirl or mix flour, 1/4 cup sugar, cocoa, and 1/4 teaspoon salt until blended. Whirl in butter, or rub in with a pastry cutter or your fingers, until well blended. Add whole egg and whirl or mix just until dough starts to come together in a ball.
  2. Scrape dough out onto a well-floured board and knead briefly to bring together. Divide into six equal pieces. With well-floured hands, press a piece of dough evenly over bottom and up sides of each of six 4-inch tartlet pans with removable rims. Place pans on a baking sheet and freeze until firm, at least 30 minutes (see notes).
  3. Place baking sheet with tartlet pans directly into a 350u0b0 regular or convection oven (do not thaw). Bake until the crusts feel dry to the touch, 15 to 18 minutes. Cool in pans on a rack for 10 minutes, then remove pan rims and gently loosen crusts from pan bottoms with the tip of a sharp knife. Set crusts on rack to cool completely.
  4. Meanwhile, in a 2- to 3-quart pan over medium-high heat, bring about 1 inch water to a boil. Place chopped chocolate in a bowl, remove pan from heat, and set bowl over water. Stir occasionally until chocolate is melted and smooth.
  5. In a 3- to 4-quart pan over medium heat, whisk 6 tablespoons sugar into milk; bring just to a simmer, stirring often. In a small bowl, whisk cornstarch into egg yolks. Whisk about 1/2 cup hot milk mixture into yolk mixture, then whisk yolk mixture back into milk mixture. Stir constantly until simmering, then cook, stirring often, until very thick, about 1 minute. Stir in melted chocolate and vanilla. Scrape into a bowl and place a layer of plastic wrap directly on surface. Chill until cold, at least 1 hour (see notes).
  6. In a bowl, with a mixer on high speed, whip creme fraiche, cream, and remaining 2 tablespoons sugar until soft peaks form. Peel bananas and cut into 1/4-inch-thick slices.
  7. Spread a generous 1/4 cup chilled chocolate mixture in the bottom of each tartlet shell. Top with 6 to 8 banana slices (about a third of a banana per tartlet). Spread about 3 tablespoons more chocolate mixture over bananas in each tartlet to cover. Mound about 1/3 cup whipped cream mixture on each tartlet. Garnish with chocolate curls (see notes). Serve immediately or chill, uncovered, up to 4 hours.
  8. Nutritional analysis per tartlet.
  9. Creme fraiche adds a tangy edge to the whipped cream, but if it's unavailable, omit it and use 1 1/4 cups whipping cream. The crusts can be made through step 2 up to 1 week ahead; cover airtight and freeze, then uncover to bake. The chocolate mixture (steps 4 and 5) can be made up to 2 days ahead; cover airtight and chill. Use a vegetable peeler to make the thin chocolate curls for garnish, or sprinkle with unsweetened cocoa or chocolate sprinkles.

flour, sugar, unsweetened cocoa, salt, butter, egg, bittersweet chocolate, milk, cornstarch, egg yolks, vanilla, creme fraiche, whipping cream, bananas, chocolate curls

Taken from www.myrecipes.com/recipe/chocolate-banana-cream-tartlets (may not work)

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