Serving Size : 6
1/2 15 ounces pkg refrigerated pie crust dough*, at room temperature
2 cups heavy cream
10 tablespoons sugar
2 1 oz squares bittersweet chocolate, chopped
1/2 vanilla bean, split lengthwise
6 egg yolks, slightly beaten
5 small bananas, (5 to 6), peeled and sliced
Preheat oven to 400 x 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 tablespoon 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 tablespoon sugar over each tart. Place under broiler for 2-3 minutes, or until sugar has caramelized. Serve immediately.
NOTE:
*Be sure to get pie crust made with vegetable shortening and not lard.