Chocolate Tart Shells:
8 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar, sifted
1 1/2 cups all-purpose flour
1/2 cup Godiva Dark Chocolate Truffle Hot Cocoa powder, sifted
1 large egg, lightly beaten

Caramelized Macadamia Nuts:
1/4 cup water
1/4 cup granulated sugar
1 2/3 cups salted macadamia nuts, toasted* and coarsely chopped

Banana Filling:
1 tablespoon pectin**
3 tablespoons granulated sugar
1 1/2 cups mashed banana (about 3 to 5 medium bananas)
1 tablespoon lemon juice

Chocolate Ganache:
5 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
4 large egg yolks
2 large eggs
3 tablespoons granulated sugar
Pinch of salt
10 tablespoons unsalted butter, softened
2 pints Godiva Dark Belgian Chocolate Ice Cream, optional

*To toast nuts: Place nuts in a dry sauté pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

**Pectin [PEHK-tihn], present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatin-like pectin is commonly added to fruits that do not have enough natural pectin to jell by themselves. Pectin only works properly when mixed with the correct balance of sugar and acid. It is available in two forms – liquid (usually from apples) and dry (from citrus fruits or apples).

Make Chocolate Tart Shells:

1. In bowl large bowl with electric mixer, beat butter at medium speed until creamy. Reduce speed to low and gradually add sugar, flour and cocoa. Add 1 egg and mix just until dough comes together. Do not over mix dough. Scrape dough out onto lightly floured work surface and shape into a 9-inch log. Wrap dough tightly in plastic wrap and refrigerate for one hour.

2. Butter the interior of twelve 4-inch tart pans. Cut dough into 12 equal slices (3/4-inch each) and roll each slice into a 6-inch round. Press dough rounds into tart pans, trimming off excess dough around edges. Refrigerate tart shells for 20 minutes.

3. Position oven rack in center of oven. Heat oven to 350°F. Line each tart pan with parchment paper and fill with dried beans or rice. Bake for 13 to 15 minutes, or until crust is firm and fully baked. Set aside to cool.

Make Caramelized Macadamia Nuts:

1. Line a baking sheet with parchment paper. Position oven rack in center of oven. Heat oven to 350°F. In small saucepan combine water and sugar. Cook over medium-high heat, stirring until sugar dissolves. Set aside to cool.

2. In a medium bowl, combine the sugar syrup and macadamia nuts. Spread nut mixture onto prepared baking sheet and bake until caramelized and golden brown, about 20 to 25 minutes. Cool completely, break apart and store in an airtight container.

Make Banana Filling:

1. In small bowl, combine pectin and sugar; mix well.

2. In small saucepan, combine banana puree and lemon juice and bring to a boil. Whisk in pectin mixture and bring mixture back to a boil. Remove from heat and cool to room temperature. Makes about 1 1/2 cups

Make Chocolate Ganache:

1. Place chocolate in a microwave-safe bowl and heat on HIGH for 1 minute. Let stand in microwave 30 seconds, then stir until smooth.

2. In separate bowl, whisk together 4 egg yolks, 2 whole eggs, sugar and salt. Gradually whisk in the melted chocolate. Gradually whisk in the softened butter until combined.

Assemble tarts:

1. Position oven rack in center of oven. Heat oven to 350°F. Arrange tart shells on a baking sheet. Fill each shell with about 2 tablespoons banana puree. Divide ganache evenly among tart shells (each shell will not be completely full). Bake 9 to 12 minutes until filling is set, and center of tarts are soft. Cool tarts slightly.

2. Serve warm with Godiva ice cream, and garnish with caramelized macadamia nuts.