1/2 15 ounces pk refrigerated
-pie crust dough*; at room
-temperature
2 c Heavy cream
10 tb Sugar
2 1 oz squares bittersweet
-chocolate; chopped
1/2 Vanilla bean; split
-lengthwise
6 Egg yolks; slightly beaten
5 sm Bananas; (5 to 6), peeled
-and
; sliced
Preheat oven to 400 F. On clean, floured work surface gently roll
out dough. Cut six circles from dough to fit 4 1/2-inch tartlet pans.
Gently press dough into pans, covering bottom and sides of pans.
Prick dough with fork. Bake according to package instructions. Let
cool. In top of double boiler over simmering water, combine heavy
cream, 4 tbsp. sugar, chocolate and vanilla bean. Stir until sugar
has dissolved and chocolate has melted. Remove vanilla bean; with the
tip of a small knife, scrape seeds from softened vanilla bean back
into cream mixture, and whisk until uniform. Slowly add 1/2 cup hot
cream mixture to egg yolks, whisking constantly. Whisk egg mixture
back into double boiler. Cook, whisking custard until thickened.
Strain custard into bowl. Cover surface of custard with plastic wrap
to keep a skin from forming. Cool. Refrigerate 2 hours. Preheat
broiler. Evenly divide custard among tart shells. Top with banana
slices. Sprinkle 1 tbsp. sugar over each tart. Place under broiler
for 2-3 minutes, or until sugar has caramelized. Serve immediately.
NOTES : *Be sure to get pie crust made with vegetable shortening and
not lard.
Yields
6 servings
