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1
For custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend.
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2
Bring milk to simmer in heavy medium saucepan.
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3
Gradually whisk hot milk into yolk mixture.
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4
Return mixture to saucepan.
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5
Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes.
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6
Remove from heat.
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7
Add chocolate and rum and whisk until chocolate melts and mixture is smooth.
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8
Transfer custard to bowl.
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9
Place plastic wrap directly atop surface of custard.
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10
Refrigerate overnight.
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11
For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor.
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12
Cut in chilled butter using on/off turns until mixture resembles coarse meal.
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13
Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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14
Gather dough together; divide into 6 equal balls.
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15
Flatten each ball into disk.
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16
Wrap each disk in plastic; refrigerate 30 minutes.
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17
Roll out 1 dough disk to 7-inch round.
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18
Transfer to 4 1/2-inch tartlet pan with removable bottom.
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19
Trim dough overhang to 1/2 inch.
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20
Fold overhang in, pressing and forming double-thick sides.
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21
Pierce crust all over with fork.
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22
Repeat with remaining 5 dough disks.
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23
Freeze crusts 30 minutes.
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24
Preheat oven to 350F.
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25
Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes.
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26
Cool completely in pans on rack.
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27
(Can be made 1 day ahead.
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28
Store airtight in tartlet pans at room temperature.)
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29
Preheat broiler.
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30
Divide custard equally among crusts (generous 1/4 cup for each).
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31
Place banana slices decoratively atop each tartlet, covering custard completely.
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32
Brush bananas lightly with water.
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33
Sprinkle 1 tablespoon brown sugar over bananas on each tartlet.
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34
Broil just until sugar melts and bubbles, about 1 1/2 minutes.
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35
Garnish with cream, if desired.
