First, make up a portion of dulce de leche by placing a 400g can of sweetened condensed milk in a deep pan and filling it up to ¾ of the height of the can. Slowly simmer for about 2 ½ hours. Don’t forget to top up with water regularly, otherwise the can could explode! When ready open the can and allow the contents to cool before using. For those who are risk averse you could also transfer the contents of the can to a glass mason jar with the lid tightly shut. This also then allows you to watch the progress of the caramel!
Place a slice of banana in each of about 20 pre-baked mini sweet pastry cases (I get mine at Marks & Spencers). Now fill with the dulce de leche. To garnish, top with another slice of banana, some whipped cream and some grated dark chocolate.
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