8 ounces bittersweet chocolate
COMBINE cream, butter and corn syrup in a pan over low heat. Bring to a boil. Meanwhile, chop chocolate into smaller pieces.
REMOVE milk from heat, submerge chocolate. Let rest 5 minutes and then combine.
ADD to tarts while still at a spreading consistency. If desired, allow to reach a pudding-like consistency and then whip briefly for a lighter filling.
French Vanilla Creme
3 cups milk, whole, 2 percent or 1 percent
1 teaspoon vanilla
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold butter
HEAT milk and vanilla in a saucepan to a boil over moderate heat. Immediately turn off heat and let sit for 15 minutes.
WHISK egg yolks in a separate bowl. Mix cornstarch and sugar and whisk into egg yolks until fluffy. Take one quarter of the warm milk and add to the egg mixture to temper it. Continue this process until the eggs and milk are mixed together.
POUR milk and egg mixture back into saucepan. Cook over medium heat, whisking constantly until thick.
REMOVE from heat, add butter, stir until mixed. Pour half of mixture into a bowl. Cover with plastic and chill before using. Pour 1/4 cup chocolate chips into remaining mixture. Stir until chips are incorporated. Cover with plastic and chill.
Banana and Nutella Filling
Makes enough to fill six 4-inch tarts. This recipe is from "Pies: Sweet and Savory," by Caroline Bretherton (DK, $25).
6 prebaked pie shells
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
1/2 cup unsweetened coconut
2 tablespoons butter
2 or 3 bananas, not too ripe
1/4 cup Nutella
COMBINE flour, sugar, coconut and butter into a crumbly mixture.
PEEL and slice bananas and create a single layer on the bottom of a prebaked crust.
SPREAD Nutella over the banana to cover. Divide crumbly mixture among the tarts and loosely spread.
BAKE for 15 minutes, until the crumble starts to brown. Serve warm or at room temperature.