Add the DAWN® Prairie Vanilla Cookie Mix to a bowl fitted with a beater. Add the butter and water and mix for 2-3 minutes on slow speed. Scale the cookie dough into 50g pieces and then press each one into cupcake pans to form a tart shell.
Place quarter of a Mars Bar into each pressed out shell and the bake in the tins for 12-15 minutes at 170°C. Allow to cool thoroughly before removing from the tins.
Whisk the cream to form soft peaks. Place the hot water, DAWN® Banana Compound and the DAWN® Neutral Fond powder into a bowl and whisk by hand until fully blended. Add the prepared fond mixture to the lightly whipped cream and fold in with a spoon or spatula until it is fully mixed together. Place the mixture into a piping bag fitted with a star tube and pipe a tall swirl onto each of the cooled cookie tart bases. Finish of with a drizzle of DAWN® Dark Chocolate Glossy Icing, a couple of banana slices and a fresh cherry.