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1
Blend first 4 ingredients in processor until nuts are finely ground.
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2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
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3
Add 2 tablespoons ice water and vanilla; process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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4
Gather dough into ball.
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5
Divide into 6 equal pieces.
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6
Flatten each into disk.
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7
Wrap each in plastic; chill 2 hours.
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8
(Can be made 2 days ahead.
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9
Keep chilled.
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10
Let dough soften slightly before continuing.)
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11
Preheat oven to 375F.
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12
Press 1 dough disk evenly onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom.
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13
Pierce crust all over with fork.
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14
Repeat with remaining 5 dough disks.
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15
Freeze crusts until firm, about 20 minutes.
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16
Bake crusts until golden and baked through, about 25 minutes.
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17
Remove from oven.
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18
Immediately sprinkle bittersweet chocolate over bottom of hot crusts, dividing equally.
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19
Let stand until chocolate melts, about 5 minutes.
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20
Using back of spoon, spread chocolate over bottom of crusts.
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21
Chill until chocolate sets, about 10 minutes.
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22
Stir white chocolate in top of double boiler set over barely simmering water until just melted and smooth.
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23
Remove top of double boiler from over water.
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24
Cool white chocolate to room temperature.
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25
Beat cream and liqueur in medium bowl until soft peaks form.
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26
Fold cream mixture into melted white chocolate in 3 additions.
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27
Divide filling among tartlet crusts; smooth tops.
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28
Chill until filling is set, about 4 hours.
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29
(Can be made 1 day ahead.
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30
Cover loosely with foil; keep chilled.)
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31
Gently toss banana slices and orange juice in bowl.
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32
Transfer banana slices to paper towels; pat dry.
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33
Alternate banana slices and strawberry slices in circle atop tartlets, overlapping.
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34
(Can be prepared 2 hours ahead.
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35
Chill.)
