IngredientsFor the Biscuit Base
200g pkt Tennis biscuits 100g butter For the Filling 360g tin caramelized condensed milk 4 bananas (about 360g with peels) 3 tsp lemon juice 250g fresh cream or Orley Whip cream 100g peppermint crisp chocolate |
MethodFor the Biscuit Base
Crush the biscuits into crumbs and combine with the butter by rubbing together well. Press the biscuit mixture into a pie dish well to form a biscuit base and place in the fridge for 10 mins to set. For the Filling Spread the caramel over the biscuit base. Peel & slice the bananas. Coat with lemon juice to prevent browning. Layer the bananas in rings on top of the caramel. Whip the cream to soft peaks and spread over the bananas. Roughly crush the peppermint crisp and sprinkle liberally on top of the cream. Chill the tart for 30 mins before serving. |
Tip
The biscuits and peppermint crisp can be easily crushed by placing them in a plastic bag and beating with a rolling pin.