BANANA CARAMEL FRIDGE TART
Ingredients
Base:
1 1/2 Packets of tennis biscuits
200g margarine
Filling:
1 tin of Caramel
2 – 3 bananas
250ml fresh Cream
1 Chocolate Flake
Base:
Crush Tennis biscuits very finely.
Melt margarine in a small or medium pot.
Once margarine is melted, remove off heat and add the crushed biscuits.
Mix until crushed biscuits are coated.
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.
Put in the fridge to cool down and for the crust to set. (15 – 20 minutes)
Filling:
Once the crust has cooled down and set, take it out of the fridge.
First open your caramel tin, give it a mix and then add an even layer first (around 2cm).
Slice your bananas (quarter each slice if you are using a muffin tin).
Add a single even layer of banana on top of the caramel layer.
Whip up the cream to a stiff peak stage (be careful not to over beat).
Finish your tart with a layer of whipped cream on the top and crumble chocolate flake.
Leave in the fridge for another 15 – 20 minutes for the tart to set.
Photo and tested by Esme Slabbert
I made this tonight with a slight modification to the recipe:-
For the base I only used 1 ¼ packet biscuits and then added ½ cup coconut before adding the margarine. Next time I will use less margarine. I think about 150g should be enough.
I used a star nozzle to pipe the cream and added some green and red cherries for decoration.
Esme Slabbert
I made this tonight with a slight modification to the recipe:-
For the base I only used 1 ¼ packet biscuits and then added ½ cup coconut before adding the margarine. Next time I will use less margarine. I think about 150g should be enough.
I used a star nozzle to pipe the cream and added some green and red cherries for decoration.