Banana Tartlets With Chocolate Custard

Directions

1. For Custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring lowfat milk to simmer in heavy medium saucepan. Gradually whisk warm lowfat milk into yolk mix. Return mix to saucepan. Whisk over medium heat till custard thickens and boils, about 2 1/2 min. Remove from heat. Add in chocolate and rum and whisk till chocolate melts and mix is smooth. Transfer custard to bowl. Place plastic wrap directly atop surface of custard. Chill overnight.
2. For Crust: Blend all-purpose flour, 2 Tbsp. sugar and salt in processor. Cut in chilled butter using on/off turns till mix resembles coarse meal. Add in 1/4 c. ice water and process till moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; chill 30 min.
3. Roll out 1 dough disk to 7-inch round. Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 min.
4. Preheat oven to 350 degrees. Bake crusts till golden and baked through, piercing with fork if crusts bubble, about 40 min. Cold completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)
5. Preheat broiler. Divide custard equally among crusts (generous 1/4 c. for each). Place banana slices decoratively atop each tartlet, covering custard completely. Brush bananas lightly with water. Sprinkle 1 Tbsp. brown sugar over bananas on each tartlet. Broil just till sugar melts and bubbles, about 1 1/2 min. Garnish with cream, if you like.
6. This recipe yields 6 servings.
7. Comments: In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler. Make the chocolate custard a day ahead to allow it to refrigerateand thicken.