Step #1 preheat your trusty oven to 200c/400f/Gas 6.
Step #2 1 Heat a small frying pan & dry fry the brazil nuts until golden.
Step #3 Put in a bowl & mix with 1 tbsp honey & the cocoa powder.
Step #4 2 Butter two filo sheets & dust with icing sugar.
Step #5 Place over the top of a 4" tin Yorkshire pudding tray.
Step #6 Cut off the excess pastry round each case & mould into the individual tins.
Step #7 3 Fill one with orange slices Sprinkle topd with half the lime zest, one with the sliced fig Sprinkle topd with half the lime zest & two with the nuts.
Step #8 4 Bake the cases in the oven until the pastry is golden.
Step #9 Meanwhile, melt the butter in a small saucepan, add 1 tbsp honey & the demerara sugar & serve some with the filo tartlets dusted with icing sugar.
Step #10 5 Individually scrunch four sheets of filo pastry sheets & place on a baking tray.
Step #11 Brush with melted butter, dust with icing sugar and bake for 2-3 mins or until golden.
Step #12 6 Layer up four buttered sheets of filo on a non-stick baking tray or lightly oiled tray.
Step #13 Dust with icing sugar & pour on 1 tbsp honey.
Step #14 Prick all over.
Step #15 Bake for three mins or until golden.
Step #16 7 When cool, layer with the banana slices & two thirds of the blue- berries.
Step #17 Decorate with the scrunched tops of the filo & serve this with the remaining toffee sauce.
Step #18 8 Cut a 2cm/1" deep cross in the top of two figs.
Step #19 Put 1 heaped tsp fromage frais in each of the cuts with 1 tsp honey.
Step #20 Wrap in a double layer of buttered filo.
Step #21 9 Scrunch the top together & leave to set in the fridge.
Step #22 Bake in the oven for 4-5 mins & decorate with mint.
Step #23 10 Put the remaining fromage frais in a bowl & stir through 1 tbsp honey, the coffee granules & the sliced mint.
Step #24 11 Place a quarter of the blueberries in the base of a sundae dish & top this with the coffee cream mix.
Step #25 Sprinkle top with a few blueberries & top this with the Bailey's.