Recipe for super simple Banana Caramel Fridge Tart – perfect for Sunday lunch


1 1/2 Packets of tennis biscuits
200g margarine

1 tin of Caramel
2 – 3 bananas
250ml Cream
1 Flake

How to

Crush Tennis biscuits very finely.

Melt margarine in a small or medium pot.

Once margarine is melted, remove off heat and add the crushed biscuits.

Mix until crushed biscuits are coated.

Line your 12-count standard size muffin tin with tin foil or use tin foil tart trays;
layer your biscuit mixture (about 3mm thin) along the bottom and sides of your tins.

Put in the fridge to cool down and for the crust to set. (15 – 20 minutes)

Once the crust has cooled down and set, take it out of the fridge.

First open your caramel tin, give it a mix and then add an even layer first (around 2cm).

Slice your bananas (quarter each slice if you are using a muffin tin).

Add a single even layer of banana on top of the caramel layer.

Whip up the cream to a stiff peak stage (be careful not to over beat).

Finish your tart with a layer of whipped cream on the top and crumble chocolate flake.

Leave in the fridge for another 15 – 20 minutes for the tart to set.

Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.

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