This recipe is an easy ‘cheat’ version if you don’t have time to make your own pastry and caramel from scratch. The combination of caramel, banana and cream is truly divine.
Preparation time: 20 minutes • Chill Time: 2+ hours • Serves 8
250g packet of digestive biscuits
4 tablespoons caster sugar
4 tablespoons cocoa
120g butter, melted
100g brown sugar
395g can sweetened condensed milk
4 bananas, sliced
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence
1 tablespoon Kahlúa
Milk chocolate, grated (or 1 large crumbled Flake bar)
Grease a 26cm loose-bottomed tart tin. To make the base, blend the biscuits, sugar and cocoa in a blender until it resembles very fine crumbs. Massage the melted butter into the crumb mixture. It should be pretty wet, so add more butter if it’s too crumbly. Using your fingers, push the mixture into the bottom and sides of the tin, making sure it’s evenly distributed. Cover and refrigerate for an hour.
To make the caramel filling, melt the butter and sugar in a pot over low heat until the sugar has dissolved and there is no longer a grainy texture, about 5 minutes. Add the condensed milk and increase the temperature until it boils. Stir vigorously for about 1 minute, then remove from the heat. (If any lumps have formed at the bottom, pour caramel through a sieve.)
Slice two of the bananas and fill the bottom of the tart with an overlapping layer. Pour the cooled caramel over the top, spreading into an even layer. Put the pie in the fridge for another hour to set.
Once set, gently remove the tart from the tin and transfer to a large serving plate. To make the topping, whip the cream gently with the icing sugar and vanilla essence. Be careful not to over-whip, the cream should be light and fluffy. Swirl through the Kahlúa.
To assemble, slice the remaining two bananas and push into the top of the caramel filling before spooning the topping into nice peaks on top of the tart. Sprinkle with chocolate shavings.