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Ingredients
2 tins condensed milk
3 ripe bananas
1 mango
2 sheets short crust pastry
100g dark chocolate
Method
Place the condensed milk tins into a large saucepan and cover with water, bring to a boil and simmer for at least 2 hours, then remove from the pan and allow to cool in the tin before opening.
Cut the pastry into 10 cm rounds and line your muffin tins, line with baking beans and blind bake at 180oC for 15 minutes or until golden brown and fully cooked.
Melt the chocolate over a double boiler, then paint the insides of the cooled pastry cases with a thin layer of chocolate.
Slice the bananas and mango as thin as you can and line the chocolate painted pastry cases with the banana and mango, then fill with the cooled condensed milk toffee, swirl the surface of the tartlets with chocolate and refrigerate for at least 1 hour before serving.
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