Description
These delicious mini-desserts feature a chocolate-and-rum-custard filling in a crunchy Phyllo Tart Shell, all topped off with a garnish of bananas and melted brown sugar.
Ingredients
- 16 egg yolks
- 1 cup sugar
- 6 tablespoons cornstarch
- Pinch of salt
- 1 1/4 quarts milk
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 ounces dark rum
- 12 Athens® 4″ Phyllo Tart Shells
- 4 medium bananas, peeled, cut into 1/3-inch-thick slices
- 1 1/2 cups brown sugar
- Whipping cream for garnish
Directions
In a medium bowl, whisk egg yolks, sugar, cornstarch and salt until well blended. In a heavy medium saucepan, bring milk to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes. Remove from heat. Add chocolate and rum and whisk until chocolate melts and mixture is smooth. Transfer custard to a medium bowl. Place plastic wrap directly on surface of custard. Refrigerate overnight.
Place 1/2 cup filling into each tart shell. Garnish each tartlet with bananas covering custard completely. Brush bananas lightly with water and dust with 1 tablespoon brown sugar. Place under broil until sugar melts and bubbles, about 1 1/2 minutes. Garnish with whipping cream.
