In a small saucepan, gently warm the chocolate sauce over low heat.Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.
Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.
Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).
Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.
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