By infusing this custard with more than one element, you create a layered effect of flavors. You’ll taste chocolate, banana, orange, and coconut, then back to chocolate as the flavors evolve in your mouth.
Combine the cream, banana peel, and coconut in a large saucepan. Grate the zest of the orange into the cream, and whisk to combine. Bring to a simmer over medium heat, whisking occasionally. Remove from the heat and let cool, whisking occasionally.
Strain the coconut cream into a medium saucepan, pressing firmly with the back of a spoon to extract all the flavor from the fruits.
Place the egg yolks in a medium bowl.
Bring the cream to a simmer. Remove from the heat, and add the chocolate. Let sit for 1 minute, then whisk until smooth. Pour the chocolate cream slowly into the egg yolks, whisking constantly. Strain into a bowl.
With a ladle or a large spoon, fill the tart shells with the chocolate cream. Refrigerate for 45 minutes, or until set.
Fill a small paper pastry bag with the melted chocolate. Stripe and dot the top of each tart to make a simple design. Let sit at room temperature for 10 minutes before serving.