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To Assemble:PHYLLO BANANA TART: 1.
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Preheat oven to 400 F. Soak dry cherries in warm water for 5 min to soften and drain.
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Beat cream cheese till smooth and stir in sugar and vanilla extract.
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Working with one sheet of phyllo pastry at a time (keep remaining phyllo completely covered under a damp towel), cut 1 sheet in half.
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Brush first half with butter and place second half on top and brush with butter.
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Repeat process with another sheet of phyllo cut in half.
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Spread 2 Tbsp cream cheese in the centre of the pastry.
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Place 11/2 Tbsp minced chocolate and a sprinkle of dry cherries over cream cheese.
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Peel banana, cut in half and place pcs next to each other on top of filling and sprinkle with rum.
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Fold end edges of pastry in over banana.
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Roll up banana to create a square package and place on an ungreased baking sheet.
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Repeat with remaining bananas.
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Baste parcels with butter and bake for 15 to 20 min, till golden.
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To plate, pool a bit of hot Chocolate Sauce (recipe follows) onto plate, slice wedge of banana phyllo tart and arrange over sauce.
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CHOCOLATE SAUCE: Bring water and sugar to a boil for 3 to 5 min.
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Sift cocoa pwdr and whisk in with instant coffee and return to a boil.
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Reduce heat to medium-low, add in cream and whisk till sauce thickens, about 3 min.
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Refrigeratetill ready to serve and reheat in microwave before serving.
