Recipe for super simple Banana Caramel Fridge Tart – perfect for Sunday lunch
1 1/2 Packets of tennis biscuits
1 tin of Caramel
2 – 3 bananas
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.