Chocolate-Banana Cream Tartlets
Crème fraîche adds a tangy edge to the whipped cream, but if it's unavailable, omit it and use 1 1/4 cups whipping cream. The crusts can be made through step 2 up to 1 week ahead; cover airtight and freeze, then uncover to bake. The chocolate mixture (steps 4 and 5) can be made up to 2 days ahead; cover airtight and chill. Use a vegetable peeler to make the thin chocolate curls for garnish, or sprinkle with unsweetened cocoa or chocolate sprinkles.