Choc Banana and Custard Stacks

Ingredients

• 1 sheet frozen ready-rolled butter puff pastry
• 200g dark chocolate, chopped
• 1/2 cup pure cream
• 2 medium bananas, sliced diagonally
• 1 cup Irish cream-flavoured custard

Method

1. Preheat oven to 200°C/180°C fan-forced. Cut pastry into 4 squares. Place on trays lined with baking paper. Bake for 10 minutes or until golden and puffed. Transfer to a wire rack to cool completely.
2. Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 20 minutes to cool.
3. Using a small knife, split each pastry square in half crossways. Place bottom halves on plates. Top with chocolate mixture and banana. Spoon over custard. Sandwich with pastry halves. Dust with icing sugar. Serve.

Notes

• 
  Frozen pastry should be partially thawed before using. You could use thick vanilla custard instead of Irish cream-flavoured custard.
  Super saver: Use 1/2 cup chocolate topping instead of chocolate and cream and save around $5.20 in total.