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Kirsten Tibballs' banana caramel cream tart
Kirsten Tibballs' banana caramel cream tart
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Indulgent banana and caramel tart that's impossible to resist.
Ingredients:
  • 1 packet butternut snap biscuits, crushed
  • 15g desiccated coconut
  • 100g unsalted butter, melted
  • 130ml Thickened cream
  • 220g brown sugar
  • Pinch of salt
  • 120g unsalted butter, chopped
  • 1 block milk chocolate, for chocolate shavings
  • 3 x 200ml Dollop Thick Cream (3 tubs)
  • 3 ripe bananas, sliced
  • Icing sugar, for dusting
Instructions:
  • Combine crushed biscuits with coconut and melted butter until well mixed. Press the mixture firmly into the base of a 25cm fluted flan tin. Chill in the fridge for 10-15 minutes to set.
  • In a saucepan, bring together the thickened cream, brown sugar, and a pinch of salt to a boil, then let it simmer for 10 minutes. Remove the saucepan from the heat and mix in the chopped butter. Pour the mixture onto the prepared biscuit base and chill in the fridge for an hour.
  • Make chocolate shavings by running a sharp knife along the back of a chocolate block.
  • Spoon the creamy dollop from the container over the chilled caramel, layer with sliced bananas, chocolate shavings, and finish by dusting with icing sugar.

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