Pastry chef Thomas Haas tailors two dazzling desserts for Canadian Living.
Haas brought this recipe from Europe, and today it is a best-seller — he serves it with macerated berries. Rounds of milk chocolate melt over the still-warm, rich yet light souffl?to create a thin glaze.
See the recipe
A crisp crust of phyllo envelops a bed of caramelized bananas and a chocolate filling for an irresistible match made in heaven. Serve these generous-size tarts with a scoop of vanilla ice cream and sliced bananas.
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