Ingredients (makes 8-10 good slices):
- 300g Hob Nobs
- 60g butter – melted
- 397g tin condensed milk
- 2 large bananas – sliced
- 300ml double cream
- 1 tbsp icing sugar
- 100g dark chocolate
Start by pre-heating the oven to 180 degrees C. While that is heating up you’ll need to break up the biscuits. How you do this is upto you, you can blend, smash, crush, beat or whatever… just make sure they’re totally crushed and consistent! 🙂 Next, you’ll need to combine the biscuit crumbs with the melted butter. Add it in a little at a time whilst stirring at the same time. Once you’ve added all the butter and it’s nicely combined you’ll need to line a ~24cm tart tray with the mixture. Make sure it’s even and padded down well. Put it into the now hot oven for 10-12 minutes until lightly toasted and golden in colour.
While the base is in the oven you well need to make the caramel. This is done by heating the condensed milk over a low to medium heat and stirring constantly for 12-15 minutes. A glass of wine by your side will speed along this process. Remove the base from the oven and allow to cool. You’ll need to keep stirring the milk until it turns a little gloopy and caramelised. Once you’re happy with the caramel, remove it from the heat so it doesn’t cook any further. Allow the base to cool to just above room temperature before carefully removing the outer ring of the tart tray. Place the tart onto a serving plate or chopping board, smother it with the caramel evenly and place it (on the board/plate) into the fridge for at least 40 minutes to chill.
Just before removing the tart from the fridge, quickly whip together the sugar and cream until soft peaks appear. Also melt the chocolate either in a glass bowl over a pan of boiling water or in the microwave on a medium heat, stirring regularly. You’ll also need to peel and cut the bananas up into slices.
Remove the tart from the fridge and cover the top with the banana slices. Cover the banana’s with the whipped cream. Finally, add the melted chocolate. You don’t need to use 100g if you just want a light drizzle but I thought I’d go the whole hog! Leave to stand for 5 minutes to allow the chocolate to fully cool before tucking in! Enjoy!
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