Chocolate-Banana Cream Tartlets

Name: Chocolate-Banana Cream Tartlets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 ripe bananas (about 12 oz. total); 142 grams bittersweet chocolate, finely chopped; 113 grams 1/2 cup butter, cut into chunks; 6 servings Chocolate curls (see notes); 59 milliliters cornstarch; 177 milliliters crème fraîche (see notes); 1 large egg; 4 larges egg yolks; 296 milliliters all-purpose flour; 532 milliliters milk; 1 teaspoons salt; 177 milliliters sugar; 59 milliliters unsweetened cocoa; 2 teaspoons vanilla; 118 milliliters whipping cream

Chocolate-Banana Cream Tartlets might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 12g of protein, 46g of fat, and a total of 766 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have chocolate curls, bittersweet chocolate, salt, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Butter

Cocoa Powder

All Purpose Flour

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Food Processor

Pastry Cutter

Bowl

Add whole egg and whirl or mix just until dough starts to come together in a ball.

Ingredients you will need

Egg

Dough

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.

Ingredients you will need

Dough

Place pans on a baking sheet and freeze until firm, at least 30 minutes (see notes).

Equipment you will use

Baking Sheet

Place baking sheet with tartlet pans directly into a 350 regular or convection oven (do not thaw).

Equipment you will use

Baking Sheet

Oven

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.

Equipment you will use

Oven

Knife

Frying Pan

Meanwhile, in a 2- to 3-quart pan over medium-high heat, bring about 1 inch water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Place chopped chocolate in a bowl, remove pan from heat, and set bowl over water. Stir occasionally until chocolate is melted and smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Milk

Equipment you will use

Whisk

Bowl

Frying Pan

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.

Ingredients you will need

Chocolate

Vanilla

Milk

Egg Yolk

Equipment you will use

Whisk

Scrape into a bowl and place a layer of plastic wrap directly on surface. Chill until cold, at least 1 hour (see notes).

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a bowl, with a mixer on high speed, whip crme frache, cream, and remaining 2 tablespoons sugar until soft peaks form. Peel bananas and cut into 1/4-inch-thick slices.

Ingredients you will need

Banana

Cream

Sugar

Equipment you will use

Blender

Bowl

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).

Ingredients you will need

Chocolate

Banana

Spread