1. Preheat the oven to 350⁰F.
2. Place the tartlet bases on a baking sheet and bake for 4 minutes to cook them white. Remove them from the oven and set them aside.
3. In a bowl, mix the sugar, egg yolks, and whole eggs.
4. Mix the flour and cocoa together and incorporate them little by little into the egg and sugar mixture.
5. Bring the milk to a boil. Pour it all at once over the eggs while stirring. Transfer everything to a saucepan and bring to a boil while constantly stirring.
6. Transfer to another container to cool the liquid. To avoid getting a crust while cooling, cover with plastic wrap directly on the cream. Set aside.
7. Fill the tartlet bases with the chocolate cream. Decorate with dried banana pieces and serve.