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1
Sift flour and cocoa into small bowl.
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2
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.
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3
Beat in flour mixture.
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4
Beat in egg yolks 1 at a time.
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5
Gather dough into ball; flatten into disk.
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6
Chill at least 1 hour and up to 1 day.
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7
Soften slightly at room temperature before rolling out.
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8
Preheat oven to 375F.
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9
Roll out dough on floured surface to 1/8-inch thickness.
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10
Using 5-inch-diameter plate or bowl as guide, cut out rounds.
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11
Reroll dough scraps if necessary to form four 5-inch rounds total.
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12
Press each dough round onto bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with removable bottom.
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13
Pierce crusts all over with fork.
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14
Freeze crusts 10 minutes.
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15
Bake until firm to touch and beginning to pull away from sides of pans, about 15 minutes.
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16
Cool crusts completely in pans on rack.
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17
Combine sugar and next 3 ingredients in heavy small saucepan.
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18
Stir over medium heat until sugar dissolves.
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19
Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes.
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20
Remove from heat; add cream (mixture will bubble vigorously).
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21
Stir over low heat until any caramel bits dissolve and caramel is smooth.
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22
Whisk in butter.
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23
Set aside.
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24
Bring cream and corn syrup to boil in heavy small saucepan.
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25
Add star anise; remove from heat.
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26
Cover; let steep 15 minutes.
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27
Discard star anise.
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28
Return mixture to boil.
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29
Remove from heat.
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30
Add 4 1/2 ounces coarsely chopped bittersweet chocolate and butter; whisk ganache topping until smooth.
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31
Stir 1 ounce finely chopped bittersweet chocolate in top of double boiler set over simmering water until melted.
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32
Brush inside of each crust with melted chocolate, then sprinkle each with 1 generous teaspoon chopped cashews.
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33
Spoon caramel filling over nuts in crusts (about 2 tablespoons for each).
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34
Chill tartlets until caramel sets slightly, about 30 minutes.
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35
Rewarm chocolate ganache topping just until pourable, if necessary.
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36
Spoon chocolate ganache atop caramel filling.
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37
Refrigerate just until ganache sets, about 45 minutes, then let tartlets stand at room temperature.
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38
(Can be made 1 day ahead.
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39
Cover tartlets loosely and let stand at room temperature.)
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40
Stir 1/4 cup sugar and 2 tablespoons water in heavy small saucepan over low heat until sugar dissolves.
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41
Increase heat and boil without stirring until medium (not deep) amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes.
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42
Remove from heat; slowly add orange juice and 1/2 teaspoon ginger juice.
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43
Scrape in seeds from vanilla bean.
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44
Return mixture to boil, stirring until any caramel bits dissolve.
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45
Boil until sauce is slightly syrupy and reduced to 1/4 cup, about 4 minutes.
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46
(Can be made 1 day ahead.
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47
Cover; let stand at room temperature.
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48
Rewarm over low heat just until pourable.)
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49
Preheat oven to 450F.
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50
Melt butter in heavy small saucepan over low heat.
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51
Add brown sugar; whisk until blended, about 1 minute.
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52
Add banana slices and toss to coat.
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53
Transfer banana mixture to small baking sheet.
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54
Bake until bananas begin to brown slightly around edges and sugar mixture bubbles, about 4 minutes.
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55
Remove sides from tartlet pans.
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56
Place tartlets on plates.
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57
Drizzle ginger caramel sauce around tartlets.
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58
Arrange banana slices alongside.
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59
Sprinkle with remaining 2 tablespoons cashews and serve.
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60
*Brown star-shaped seedpods sold at Asian markets, at specialty foods stores, and in the spice section of some supermarkets
