A bit of banana, a bit of toffee and a bit of chocolate… This classic dessert gets a chocolate touch up.
- 250g plain biscuits (digestive, marie, etc.)
- 200g unsalted butter
- 1 tbs dutch cocoa powder, plus extra to dust
- 100g (1/2 cup) brown sugar
- 400g condensed milk
- 75g dark chocolate, melted
- 1 tbs golden syrup
- 300ml thickened cream
- 2 small bananas, thinly sliced
Finely crumb biscuits in a food processor. Melt half of the butter (100g) and add to the crumbs with the cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans or one 30cm loose-bottomed tart pan. Chill for 20 minutes until base is firm.
Place sugar and remaining butter in a saucepan over a low heat, stirring until butter has melted. Add condensed milk and stir over a low heat for 5 minutes or until the mixture is a thick, golden caramel. Remove from the heat and then add chocolate and golden syrup, stirring to combine.
Fill tart shells with caramel mixture and smooth the tops. Chill for at least 1 hour to set.
Whip cream until soft peaks form. When ready to serve place tart on serving plate and top with sliced banana and whipped cream and then dust with cocoa.