Banana Filo Tarts with Honey

Ingredients

• 100g butter, melted
• 6 sheets filo pastry
• 300ml ctn pouring cream
• 55g (1/4 cup, firmly packed) brown sugar
• 1 tbs honey
• 30g butter, extra
• Large pinch of ground cinnamon
• 3 bananas, peeled, thinly sliced
• Icing sugar, to dust

Method

1. Preheat oven to 180°C. Brush six 2cm deep, 8cm (base measurement) fluted tart tins, with removable bases, with some of the melted butter.
2. Place filo on a work surface. Cover with a clean tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with melted butter and fold in half crossways. Brush with butter and fold in half again to make a 22 x 11cm rectangle. Line 1 prepared tin with the filo. Trim excess to about 1cm above the edge of tin. Brush with melted butter. Repeat with remaining filo and butter. Line the filo cases with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10-15 minutes or until golden. Set aside to cool. Remove the paper and pastry weights or rice.
3. Place 60ml (1/4 cup) of the cream in a small saucepan over medium heat. Add the brown sugar, honey and extra butter. Cook, stirring, for 5 minutes or until the mixture is smooth.
4. Use an electric beater to beat cinnamon and remaining cream in a bowl until firm peaks form. Divide cream mixture among the filo cases. Top with the banana and sauce. Dust with icing sugar.