Banana caramel tart is an easy to prepare dessert. Quick to assemble and only needs to be put in the fridge to set.
1 ½ Packets of tennis biscuits
1 tin of Caramel
2 – 3 bananas
250ml fresh Cream
1 Chocolate Flake
Crush Tennis biscuits very finely.
Melt margarine in a small or medium pot. Once margarine is melted, remove off heat and add the crushed biscuits.
Mix until crushed biscuits are coated.
Line your 12-count standard size muffin tin with tin foil or use tin foil tart trays; layer your biscuit mixture (about 3mm thin) along the bottom and sides of your tins.
Put in the fridge to cool down and for the crust to set. (15 – 20 minutes)
Once the crust has cooled down and set, take it out of the fridge.
First, open your caramel tin, give it a mix and then add an even layer first (around 2cm).
Slice your bananas (quarter each slice if you are using a muffin tin).
Add a single even layer of banana on top of the caramel layer.
Whip up the cream to a stiff peak stage (be careful not to overbeat).
Finish your tart with a layer of whipped cream on the top and crumble chocolate flake.
Leave in the fridge for another 15 – 20 minutes for the tart to set.
I made a slight modification to the recipe:-
For the base, I only used 1¼ packet biscuits and then added ½ cup coconut before adding the margarine. Next time I will use less margarine. I think about 150g should be enough.
I used a star nozzle to pipe the cream and added some green and red cherries for decoration.
Prepared, tried and tested Esme Slabs