Banana Caramel Tart
Cook Time 1 hour + refrigeration
200g digestive biscuits or butternut snap biscuits, crushed
60g unsalted butter, melted and slightly cooled
1 can sweetened condensed milk (or store bought dulce de leche)
200 ml double cream (A)
1 tsp vanilla bean paste
½ lemon zest
2 medium bananas
200 ml double cream (B), for decoration
Good quality milk chocolate block, shaved
Ground cinnamon or icing sugar, for finishing
Combine the crushed biscuits and melted butter. Press the biscuit crumb into the base and sides of a fluted tart ring, 20 cm in diameter and 3.5 cm in height. Allow to chill in the refrigerator for a minimum of 30 minutes.
Simmer the unopened can of condensed milk in a saucepan for 3.5 - 4 hours, topping up the water as required. Allow the can to cool completely at room temperature.
Place the condensed milk into a bowl and lightly whisk until smooth. Gradually add the Double Cream (A), folding through after each addition. Fold through the vanilla and lemon zest.
Cut the bananas into 1 cm slices. Cover the prepared tart base with half of the banana slices. Spread half of the condensed milk filling over the bananas. Repeat with another layer of banana and filling.
Allow to set in the refrigerator for 1 - 2 hours.
Prior to serving, top with Double Cream (B), milk chocolate shavings, and a light dusting of cinnamon or icing sugar.