Ingredients
Method
1.Process sifted flour, sugar and cocoa with butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients cling together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic, refrigerate 30 minutes.
2.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Roll out half the pastry between sheets of baking paper until 5mm (¼ inch) thick. Cut out 12 x 6cm (2¼-inch) rounds, press rounds into holes of one pan. Prick base of pastry cases well with a fork. Repeat with remaining pastry and pan. Refrigerate 30 minutes.
3.Preheat oven to 220°C (200°C fan forced).
4.Bake pastry cases about 12 minutes. Stand cases in pan 5 minutes before transferring to wire rack to cool.
5.Meanwhile, make chocolate caramel filling. Stir butter and sugar in small saucepan over low heat until sugar dissolves. Add condensed milk, cook, stirring, about 5 minutes until mixture boils and thickens. Remove from heat, stir in chocolate and syrup until smooth.
6.Spoon hot filling into cases, cool. Refrigerate 1 hour.
7.Top pies with banana and cream, dust with a little extra sifted cocoa.
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