Banana Caramel Tart

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   For the base:

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   1. Crush biscuits very finely.

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   2. Melt margarine in a small or medium pot over low heat.

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   3. Once margarine is melted, remove pot from heat and add the crushed biscuits.

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   4. Mix until crushed biscuits are coated with the butter.

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   5. 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.

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   6. Put in the fridge to cool down and for the crust to set (15-20 minutes).

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   For the filling:

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   1. Once the crust has cooled down and set, take it out of the fridge.

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    2. First open your caramel tin, give it a mix and then add an even layer over the crusts (around 2 cm).

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    3. Slice your bananas (quarter each slice if you are using a muffin tin).

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    4. Add a single even layer of banana on top of the caramel layer.

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    5. In a medium sized bowl using a mixer, whip up the cream to a stiff peak stage (be careful not to over beat).

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    6. Finish your tart off with a layer of whipped cream on the top and crumbled chocolate Flake or chocolate shavings.

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    7. Leave in the fridge for another 15-20 minutes for the tart to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.