Serves 4

• 200g Romany Cream biscuits
• 50g butter, melted

Filling

• ½ cup cream
• 1 tsp vanilla extract
• 50g caster sugar

Toffee

• 300g sugar
• ½ cup water
• 1 cinnamon stick
• 3 small red apples

1 Place the biscuits in a blender and blitz until fine breadcrumbs, place in a bowl, add the butter and stir to combine, press the mixture into 4 small tart tins.
2 Place the cream in a bowl, add the vanilla and sugar and whisk until thick, set aside.
3 Place the sugar, water and cinnamon stick in a small pot, stir over a low heat until the sugar has dissolved, bring to the boil and allow to simmer until toffee is a golden brown.
4 Slice apples very finely on a mandolin. Dip the slices into the toffee, remove and allow to set on baking paper.
5 Spoon the cream mixture into chocolate bases and pile the toffee apples on top.

Text and image: Fairlady