Chocolate Banana Tartlets - cooking recipe

Ingredients

1 1/2 cups flour
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder, plus additional, to dust
12 tbsp (1 1/2 sticks) cold unsalted butter, coarsely chopped
1 None egg yolk
1 small banana, thinly sliced
1/3 cup heavy cream, whipped
None None FOR THE CHOCOLATE CARAMEL FILLING
4 tbsp (1/2 stick) unsalted butter, coarsely chopped
1/4 cup firmly packed light brown sugar
1 cup sweetened condensed milk
1 oz semi-sweet chocolate, coarsely chopped
2 tsp golden syrup or molasses

Preparation

Process sifted flour, powdered sugar, cocoa powder and butter until crumbly. With motor operating, add egg yolk and enough iced water (about 2 tsp) to make ingredients cling together. Turn dough onto floured surface; knead gently until smooth. Divide in half and flatten each into a disc. Wrap pastry in plastic wrap; refrigerate 30 mins.
Grease two 12-cup mini muffin pans. Roll out each pastry disc between sheets of parchment paper until 1/4 inch thick. Using a 2 1/2-inch round cutter, cut out 12 rounds from each. Press rounds into prepared pans. Prick bottom of crusts well with a fork. Refrigerate 30 mins.
Preheat the oven to 425\u00b0F.
Bake tart crusts about 12 mins. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Meanwhile, for the chocolate caramel filling, stir butter and brown sugar in small saucepan on low heat until sugar dissolves. Add condensed milk; cook, stirring, about 5 mins until mixture boils and thickens. Remove from heat. Stir in chocolate and syrup until smooth.
Spoon hot filling into tart crusts. Cool. Refrigerate 1 hour.
Top tartlets with banana and whipped cream. Dust with sifted cocoa powder.