Caramel, Fresh Cream and Banana Tart

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Caramel, Fresh Cream and Banana Tart

The tart has everything you would ever want in a banana tart – this is so easy and the best ever

Biscuit Base
125 g pure butter
½ cup (125 ml) castor sugar
1 Small egg
Vanilla essence
1  cup cake flour (250 ml)
1 cup self-raising flour

Sift all the above dry ingredients together and set aside
Cream the butter and castor sugar until fluffy and light in color.
Add the egg and sifted flour and blend well.

Prepare a 24 cm diameter pie dish.
You can use any cooking spray you prefer.

Tip:  If you do not like to use any chemicals, then you have to try the following: When you’re finished with a stick of butter, do NOT throw the wrapper away.  Instead, put it in a Ziplock bag or other handy refrigerator-friendly container. And then pop it back into the fridge. Keep it for the next time you bake and then use it instead of a cooking spray.

Bake blind for 20 minutes in a preheated oven to 180C
Cool off completely

 

Whip 250 ml fresh cream to stiff peaks
Slice up two bananas
Blend with a spoon and smoothen one tin caramel treat
Add the caramel treat, sliced bananas on the biscuit base

Pipe the whipped fresh cream and decorate as desired.
Drizzle extra caramel over
Cut into slices and enjoy

This is the easiest Caramel, Fresh Cream and Banana Tart you will make.  You need to give it a try, you will not be disappointed, promise!

Prepared, tried and tested Feriel Sonday

Banana Tart

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