Ingredients

For 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

Method

For 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.

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Tip

The biscuits and peppermint crisp can be easily crushed by placing them in a plastic bag and beating with a rolling pin.