Tartalettes: Put in a bowl the flour, almonds, grated shokoload (25 g), powdered sugar (40 g), a pinch of salt, vanilla, cinnamon and minced meat or finely chopped cloves (4-5 flowered, very important for the aroma and taste of Tartalettes). Add one egg yolk, the butter with the help of little water knead to yield a medium hard dough. Rolled up in baking paper and leave in the refrigerator for about an hour. Cut it about 8 washers (according to the number of trays for baking) and roll out a thin sheet between two pieces of baking paper. Place in baking cutter, press the edges and leave in the refrigerator for about 20-30 minutes (the dough should remain tightly covered with baking paper). Preheat the oven to about 190-200 C and bake Tartalettes for about 10 minutes with the paper. Then remove the paper and leave in the oven for about 5 minutes. Chocolate filling: put in a water bath 3-4 tbsp cream and crushed chocolate. Melt and add a few tablespoons Cointreau (optional). Separately, beat the remaining eggs with the remaining sugar until fluffy cream and when the chocolate is melted, add them to it. Mix good. When Tartalettes roasted, arrange thin shaybichki banana and top with chocolate cream. Bake about 12 minutes thereafter.