This little number is undeniably rich and sweet, but man is it worth it. The filling is even touched with a hint of rum, if desired.
- 1 x 250g pkt (8.8 ounces) dark chocolate or ginger biscuits (I used home-made gluten-free chocolate biscuits and halved the recipe)
- Approx. 125g (4.4 ounces) butter, melted (I used about 90g)
- 395g can (14 ounces) sweetened condensed milk
- 70g (2.5 ounces) (1/3 cup, firmly packed) brown sugar
- 50g (1.7 ounce) butter
- Optional: 1 tablespoon rum
- About 2 bananas
- 300ml (10 fluid ounces) double cream, softly whipped
- Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter gradually to the processor until the mixture starts clumping together, but isn’t too wet.
- Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required. Alternative: Place on a baking tray and bake for 8-10 minutes in preheated oven set to 190°C (375°F).
- To make caramel filling, place condensed milk, sugar, butter (and rum if using) in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). NB: The trick to this is a low heat and patience – right towards the end it will suddenly get thicker like custard.
- Pour the hot caramel evenly among biscuit bases. Cover lightly with plastic wrap or foil (not directly over the caramel surface) and place in the fridge for at least 2-3 hours to chill.
- Peel and slice bananas and arrange over the caramel filling. Top tarts with a dollop of cream and serve immediately. I sprinkled extra biscuit crumbs over top.
- Category: Dessert, Baking