chocolatetartletes

8 Clearbrook Farms 3.15” tart shells
1 8.8 oz bar Valrhona Le Noir 61% Cacao baking chocolate
1 cup pecans
2 tsp. rum extract or 2 Tbsp. Dark Rum
2 tsp. Nielsen & Massey vanilla extract
2 Tbsp. Lurpak unsalted butter
½ cup India Tree Dark Muscovado or dark brown sugar
1 egg, lightly beaten
3 firm bananas, sliced in ¼ inch slices
2 pints of premium vanilla and/or coconut ice cream

1. Preheat oven to 450 degrees.

2. Finely chop chocolate (or throw it into the food processor until finely
chopped). In a mixing bowl, combine chocolate, pecans, vanilla, & rum
extract.

3. In a small saucepan over medium heat, melt butter and brown sugar. Bring
to a boil, stirring frequently.

4. Pour butter mixture over chocolate mixture. Stir until the chocolate has
melted and slightly cooled. Add egg and stir until well incorporated.

5. Place tart shells on a cookie sheet. Evenly disperse the banana slices in
each shell until all is used, forming a slight mound in the center. Spoon the
chocolate mixture over the bananas evenly.

6. Bake tarts for 5 minutes in the oven. Allow to cool on the pan and set
completely. (Tarts can be made up to 1 day ahead of time).

7. Reheat each tart in the microwave for 45 seconds and serve with a scoop of
vanilla or coconut ice cream.