Banana Tartlets with Chocolate Custard

Name: Banana Tartlets with Chocolate Custard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 532 milliliters all purpose flour; 3 mediums bananas, peeled, cut into 1/3-inch-thick slices; 2 Tbsps cornstarch; 1 Tbsp dark rum; 4 larges egg yolks; 6 Tbsps golden brown sugar; 59 milliliters (or more) ice water; 1 teaspoons salt; 57 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 Tbsps sugar; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 296 milliliters whole milk

Banana Tartlets with Chocolate Custard might be just the hor d'oeuvre you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 32g of fat, and a total of 625 calories. This recipe serves 6. Head to the store and pick up sugar, bananas, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes.

Ingredients you will need

Custard

Equipment you will use

Whisk

Remove from heat.

Add chocolate and rum and whisk until chocolate melts and mixture is smooth.

Ingredients you will need

Chocolate

Rum

Equipment you will use

Whisk

Transfer custard to bowl.

Ingredients you will need

Custard

Equipment you will use

Bowl

Place plastic wrap directly atop surface of custard. Refrigerate overnight.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor.

Ingredients you will need

All Purpose Flour

Crust

Sugar

Salt

Cut in chilled butter using on/off turns until mixture resembles coarse meal.

Ingredients you will need

Butter

Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; refrigerate 30 minutes.

Ingredients you will need

Water

Dough

Wrap

Roll out 1 dough disk to 7-inch round.

Ingredients you will need

Dough

Roll

Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Frying Pan

Preheat oven to 350°F.

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Oven

Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes. Cool completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)

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Oven

Preheat broiler. Divide custard equally among crusts (generous 1/4 cup for each).

Ingredients you will need

Custard

Equipment you will use

Broiler

Place banana slices decoratively atop each tartlet, covering custard completely.

Ingredients you will need

Custard

Banana