I seem to have an obsession with everything miniature at the moment, but it's so fun and means you can sneak a treat whenever you fancy without having to take a slice out of the pie... 😉 These come together extremely quickly so would make a great party dish!
250g biscuits of your choice (chocolate digestives are my fave)
100g butter, melted
1/2 can condensed milk caramel
1 banana, sliced
1 cup cream
Chocolate, for garnish
Preheat oven to 180°C. Set aside a 12-cup mini muffin tin.
Place the biscuits in a food processor and blitz until a fine crumb (alternatively smash with a rolling pin in a sealed bag). Combine with melted butter.
Press the biscuit mixture into each muffin cup. It's helpful to use something to press into the centre, I ended up using the end of my cocktail muddler as it was just the right size, but a teaspoon measure would work perfectly.
Bake for 10 minutes and then allow to cool. Once it was room temperature, I popped my tray in the freezer for 20 minutes and then banged it on the counter to release from the mold.
Meanwhile, thinly slice banana and whip cream to stiff peaks. If you don't plan on serving until later, either cut the banana just before serving or toss in a tiny bit of lemon juice to prevent browning. Alternatively you can just hide it under the cream so you can't see it.
When bases are ready, you can fill them with some caramel, a slice of banana and top with whip cream. Grate over a little chocolate to finish!
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