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Post by AlleyRose on Tue Feb 23, 2016 1:36 pm


  • 150g chocolate digestive biscuits

  • 200g unsalted butter

  • ½cup (125g) brown sugar

  • 395g can sweetened condensed milk

  • Sea salt flakes

  • 4 ripe bananas, sliced

  • 300ml double thick cream, whipped

  • Dark and white chocolate curls


  • 1
    Whiz the biscuits in a food processor until fine, then transfer to a bowl. Melt 75g butter, then stir it into the biscuits until combined. Spoon it into a loose-bottomed, rectangular tart pan and firmly press it into the base and up the sides. Chill in the fridge until firm.

  • 2
    To make the salted caramel, melt the sugar and remaining 125g butter in a non-stick saucepan over medium heat, stirring constantly, until the sugar has dissolved. Stir in the condensed milk and bring to the boil – allow to bubble for a few minutes until it darkens slightly and thickens. Stir through a good pinch of sea salt flakes, then set aside to cool slightly. Pour into the biscuit case and return to the fridge for at least 1 hour until completely cool.

  • 3
    When ready to serve, ease the tart out of the pan and place on a serving board. Arrange the sliced bananas on top, dollop with whipped cream and finish with curls of chocolate.

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