Chocolate Banana Tarts

1) Preheat oven to 350 degrees F. Mix the cookie/graham crumbs and butter in a small bowl until the mixture forms a paste. Press paste evenly into the bottom (not up the sides) of an 8-inch tart pan (or 6 individual tart pans). Bake the tart crust(s) for 15 minutes or until golden. Remove and allow to cool on wire rack.

2) Heat whipping cream in a small saucepan over medium heat, stirring frequently to avoid burning. When the cream just begins to boil, remove from heat and add chocolate. Stir vigorously until chocolate is melted and ganache is smooth. Add vanilla, stirring to combine. Allow ganache to cool at room temperature for 5 minutes before filling tart.

3) Pour about 1/4 inch of ganache over the crust in the cooled tart pans. Peel the banana and cut 1/4 inch slices of banana over the top of the first ganache layer. Arrange banana slices so that they do not overlap, but fully cover the ganache layer. Pour the remaining ganache over the bananas. Refrigerate tart(s) until ganache is fully set, about 1 hour. Tart may be kept in the refrigerator overnight or served immediately after ganache sets.