“I have never been much of a dessert person but for me nothing beats this banana and caramel tart,” said Chantelle du Plessis Hirsch’s pro.
“Today let’s just have a cheat day and indulge in a rich sweet treat that the kids will love. I used this recipe from Luci Hirsch’s cookbook “Mums On The Run”.
It can be found in any of the Hirsch’s stores nation-wide.
Ingredients:
- 1 packet Tennis biscuits
- 125 g melted butter or margarine (125 ml)
- 1 x 397 g tin caramelized condensed milk
- 2 – 3 bananas, not overripe
- Juice of 1 lemon
- 250 ml cream or low-fat cream
- 1 small Flake chocolate bar
Method:
- Crush Tennis biscuits using a mini chopper or food processor. Add in melted butter and pulse to mix well.
- Press into a 20 – 22cm pie plate, working up the sides and on the base to form a secure shell. Chill for 15 minutes.
- Spread the tin of caramelized condensed milk over the base.
- Peel and slice bananas; toss in lemon juice and arrange over caramel.
- Whip cream with a small electric hand beater until peaks form; spread over bananas to cover and top with a crushed Flakie or sieve over a little powdered cocoa.
Tips and tricks:
- Place un-skinned bananas in a large bowl. Pour boiling water over and wait one minute. The skins turn black; remove from water and cool down before peeling. This will stop bananas from discoloring.
If the presentation is key for you place the crushed biscuits into small jars or glasses or cups then add top with condensed milk and bananas and finish off with whipped cream.
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