Tiddly Banoffee Pies

The other night J and I had a date night, just a trip to the cinema to see "The Big Wedding", which was pretty good, but seeing as he's in the middle of exams right now we can't see each other as often as we'd normally/like to.
Anyway, one of his favourite puddings is Banoffee Pie. It would be risky for the inside of my bag if I had tried to sneak a whole pie into the cinema so I made a small batch of my trusty short crust pastry that made just over 7 pie crusts that I laid over cupcake tins.

3 oz plain flour
1.5 oz butter
About 4 tsps. water

1 can of boiled condensed milk (or dulche de leche)
1 banana
Whipped cream (optional)
Grated chocolate

After making your pastry roll it out and use a cutter to cut out circles that cover the cupcake tin holes like you would if you were making mince pies.
With the point of a sharp knife gently prick the pastry so that it doesn't rise and pop in the oven (200 celcius) for about 15 mins.

You can use a can of condensed milk that you've boiled yourself (keep the tin sealed) or you can use a precooked one like the one below!

 




















Grab a teaspoon and dollop the caramel in the cases, depending on how caramelly you like it (J likes caramel so I went overboard slightly).

Mmm don't they look good??

Then eat the rest of the tin with a spoon by yourself whilst watching a movie. I won't judge you.

 

 Slice up your banana and plonk/arrange artistically on top.

You could go for several half slices, for more bananary tastiness but I was in a rush.

 

Add a good amount of whipped cream if you have some and sprinkle with chocolate (or chocolate powder in my case).

I don't think they are exactly the same as a normal banoffee pie base, because that's with golden syrup, butter and biscuits, but they're really easy for you to eat, and perfect for cinema sneakin'.
I did actually catch J fit one whole into his mouth so they went down a treat!

 

Alternatively you could leave the banana out and eat them as a caramel jam tart!