Preparation 20 mins plus chilling
When dessert tastes this good, you’ll want one all to yourself.
These mini pies with a hint of Baileys are just the right size for one-person pleasure
300g Hobnobs or other crunchy biscuits
100g butter, melted
200g dark chocolate chopped
3 bananas, peeled and sliced
2 tsp lemon juice
300ml double cream
1 tsp vanilla paste
4 tbsp (1 unit) Baileys Original Irish Cream
400ml jar dulce de leche caramel sauce
whip It Up
Grind the biscuits in a food processor until a gravel-like consistency.
Pour in the melted butter and mix again. Divide the mixture between 6 small metal tart tins with
Press hard into each one. Put in the fridge for 10 mins.
Melt the chocolate in the microwave for 30 secs at a time until completely melted.
Alternatively melt it in a glass bowl suspended above a pot of gently simmering water.
When melted brush the inside of each case with the chocolate and put in the fridge for 10 mins
Toss the banana slices with the lemon juice. In a bowl, whisk the cream, vanilla paste and Baileys
Original Irish Cream until soft peaks form.
Remove the tarts from the fridge.
Spoon 2 tbsp of the caramel sauce into each one, top with slices of bananas and dollop 2-3 tbsp of
the cream over each.
Put the remaining chocolate in a plastic food bag, snip the tip off with scissors so there is a
small hole, then use to drizzle the chocolate over the top of each tart.