Ingredients
- ginger nut biscuits 250g
- bourbon biscuits 125g
- salted butter 150g melted, plus a little extra melted to brush the tin
- Nestlé Carnation caramel or dulce de leche 200g
- ripe bananas 3-4
- butterscotch Angel Delight 47g sachet
- whipping cream 100ml
- milk 200ml
CHOCOLATE FILLING
- crème fraîche 250ml
- dark chocolate 125g, broken into chunks
- milk chocolate 125g, broken into chunks
- rum 1 tbsp
- vanilla extract ½ tsp
- salted butter 25g
Method
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Step 1
Put both types of biscuits into a food processor and pulse to crumbs, or alternatively bash in a food bag with a rolling pin. Brush a round 25cm, loose-bottomed tart tin with a little melted butter, then line the base with baking paper. Mix the 150g melted butter through the crumbs. Carefully press the mixture into the base and up the sides of the tin, then chill for 30 minutes while you prep the filling.
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Step 2
Put the crème fraîche, dark and milk chocolates, rum, vanilla and 25g butter with a pinch of salt into a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky.
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Step 3
Spread the caramel over the tart base, thickly slice the bananas and put in a single layer on top of the caramel. Pour the chocolate mixture over the bananas and allow to settle to a smooth top, then put in the fridge to set for 5 hours until firm – or leave overnight.
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Step 4
To serve, lift the tart from the tin and baking paper onto a serving plate. Beat together the butterscotch Angel Delight with the whipping cream and milk until thick – let it stand for 2 minutes, then quickly pile onto the tart. Leave for 10 minutes to set, then serve.
Nutritional Information
- Kcals 608
- Fat 41.6g
- Saturates 25.9g
- Carbs 50.6g
- Sugars 36.1g
- Fibre 2.4g
- Protein 5.8g
- Salt 0.9g
