准备

Make the chocolate dough

• Sift the flour and cocoa powder into a medium bowl.

  In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.

  Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.

制作糕点霜

• In a medium saucepan, heat the milk over medium-high heat until small bubbles form around the edges, about 3 minutes. Remove from the heat. In a medium bowl, whisk the yolks, sugar, cornstarch, rum, and vanilla seeds. Slowly whisk in the milk. Pour the mixture back into the pan and stir well. On medium heat, whisk until it boils and becomes thick and shiny, 3 to 4 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the butter and mix on medium speed until smooth, about 1 minute. Pass the cream through a fine sieve into a shallow bowl. Transfer to a disposable pastry bag. Squeeze it down to the tip and refrigerate until ready to use. (The pastry cream can be made up to 1 day ahead.)

Make the chocolate sauce

• Put the chocolate in a medium heatproof bowl. In a medium saucepan, heat the heavy cream, milk, corn syrup, and butter over medium heat. When steaming hot, pour the cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth. Set aside.

Bake the crusts

• Position a rack in the center of the oven and heat the oven to 350°F.

  在两张大羊皮纸之间，将面团滚到一个约13-1/2×10英寸的1/4英寸厚的矩形中。将其滑到有框的烤盘上并冷冻。一旦面团牢固，大约30分钟后，将其修剪至12-1/2×9英寸，然后将其切成十个2-1/2×4-1/2英寸矩形。放在有框的烤盘上，烘烤直至凝固并干燥10至15分钟，在5分钟后旋转锅。在架子上的烤盘上完全冷却。

鞭打奶油

• 在装有搅拌附件的立式搅拌机中，以中等速度打奶油，直到开始变稠，约2分钟。加入糖，继续打直到形成软峰，约1分钟。加入香草并切换到手搅打，搅拌直至奶油形成坚硬的峰。

Assemble the tarts

• 在一个小锅中，用低火轻轻温暖巧克力酱。

  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.

  将香蕉剥离并切成2-1/2英寸的长度，然后将它们切成纵向1/8英寸厚。将香蕉带到糕点霜上。撒上1茶匙。Turbinado糖。将小厨房火炬的火焰传递到香蕉上，直到糖起泡并焦糖化。简要冷却。

  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).
  在侧面配上一勺冰淇淋。将温暖的巧克力酱倒在桌子上的蛋中。