100g Butter
200g Plain Flour
2 Over Ripe Bananas
1 Soft Avocado
100g Cocoa Powder
50g Honey
1 tsp Ground Cinnamon
Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest.
Switch the oven to 180c. Butter a 12 hole cupcake tin. Remove the pastry from the fridge and roll out to a couple of mm thick on a floured surface cut circles the correct size for your tin and push them down into the cupcake tin. Line the pastry cases with a little baking paper and fill with dry beans or rice. Put in the hot oven for 15 minutes until light brown.
While the cases cool make the filling. Peel and chop bananas and avocado and blend with the honey cocoa and cinnamon. Spoon the mixture into the pastry cases and put them in the fridge for at least half an hour to set a little.