About this recipe:This banana and caramel tart is well worth the wait and requires little actual prep time. I like to use Marie or Shredded Wheatmeal biscuits but just about any sweet plain biscuit works well.
80g unsalted butter, melted
250g packet biscuits
1 can sweetened condensed milk
4 medium bananas
300ml whipping cream
1 teaspoon sugar
1 teaspoon vanilla essence
Directions Prep:10min › Cook:3hr › Extra time:1hr › Ready in:4hr10min
To make the base: blend or crush the biscuits until they are small crumbs. Stir crumbs and melted butter together in a small bowl. Press crumb mixture into the base of a 22cm springform or round cake tin with a removable base. Chill this while you make the filling.
To make the caramel: Carefully immerse the unopened tin of condensed milk in a deep saucepan of water. Bring water to a boil. Simmer for 2 hours, adding water to pot as needed. The milk will turn into a runny caramel sauce. Remove the tin from the water with tongs and allow to cool completely.
Whip the cream, sugar and vanilla until thick.
Spread the caramel sauce from the can over the pie crust base with a spatula or the back of a spoon.