½ cup raw hazelnuts
1 tablespoon white sugar
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 tablespoon melted butter
2 tablespoons unsalted butter
2 bananas, sliced in rounds about ½ inch thick
1 package puff pastry, thawed
4 ounces bittersweet dark chocolate, chopped
½ cup heavy cream
2 tablespoons light brown sugar
¼ cup tawny port
Preheat oven to 375Â°F.
In a medium mixing bowl, combine hazelnuts, white sugar and nutmeg. In another small bowl, combine vanilla and melted butter and pour over hazelnut mixture, tossing to coat well. Lay on a baking sheet, lined with parchment paper and bake for 10 minutes. Once out of oven, set aside to cool and then chop.
Meanwhile, in a large sautÃ© pan over medium heat, butter. SautÃ© bananas and cook for 3 to 4 minutes, or until slightly browned. Add chopped hazelnuts, and sautÃ© another few minutes. Remove from heat, and set aside. Cut puff pastry sheets into 8-10 squares (4 X 4 inches) and place on a lined baking sheet. Spoon a few spoonfuls of the banana mixture onto the center of each square and place in the oven for 5 to 6 minutes or until the puff pastry is golden brown.
In the meantime, fill a saucepan ¼ with water and bring to a simmer. Place a metal bowl on top to create a double boiler. In the metal bowl, add chocolate, heavy cream, brown sugar, and stir until all sugar is dissolved and chocolate is melted and smooth. Remove from the heat, add port, and stir well. Once tartlets come out of the oven, drizzle chocolate over tarts, and serve!