Chocolate Banana Ganache Tart

Another idea to use up that leftover puff pastry sheet - chocolate banana ganache tart, in my newly acquire beautiful paper tart mold. 

My remaining dough is just enough for 2 mini tart sheets, so it's easy. To blind bake the tart, heat oven to 350°F / 177°C. Divide the dough, roll it and cut each one slightly larger than the 3inch paper tart mold. Press each sheet into the mold and working dough up the sides evenly. Prick pastry along bottom with a fork several times. Gently press a small square of baking paper into each pastry shell (do not press down hard) and top each with 1 tablespoon uncooked rice or dried beans (or coin, like Heston Blumenthal did). Place on a baking sheet; bake 10 minutes. Remove baking paper and content from pastry shells; discard. Return crust to oven. Cook until golden, about 9 minutes more. Cool completely.

Ganache Recipe:
113.5g 70% dark chocolate, cut into small pieces
90ml heavy whipping cream
15grams unsalted butter

Place the chopped chocolate in a medium sized heatproof bowl. Heat the cream and butter in microwave, bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. Set aside.

To assemble:

Divide chocolate ganache among crusts; refrigerate 1 hour. Cut the bananas into ½ cm thick slices sprinkle with sugar. Lit the blow torch and 'brûlée' the banana until it slightly caramelized. Serve as is or with a drizzle of cream / ice cream.