Banana Caramel Tart

• 1-1/2 package Tennis Biscuits/Digestive Biscuits (200g Per Package)
• 200 grams Margarine/butter
• 1 can Caramel Sauce (360g Per Can)
• 3 whole Bananas, Peeled And Sliced Or Chopped
• 250 milliliters Cream
• 1 bar Small Chocolate/Flake Chocolate (30g Per Bar)

1. For the base:
2. 1. Crush biscuits very finely.
3. 2. Melt margarine in a small or medium pot over low heat.
4. 3. Once margarine is melted, remove pot from heat and add the crushed biscuits.
5. 4. Mix until crushed biscuits are coated with the butter.
6. 5. 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.
7. 6. Put in the fridge to cool down and for the crust to set (15-20 minutes).
8. For the filling:
9. 1. Once the crust has cooled down and set, take it out of the fridge.
10. 2. First open your caramel tin, give it a mix and then add an even layer over the crusts (around 2 cm).
11. 3. Slice your bananas (quarter each slice if you are using a muffin tin).
12. 4. Add a single even layer of banana on top of the caramel layer.
13. 5. In a medium sized bowl using a mixer, whip up the cream to a stiff peak stage (be careful not to over beat).
14. 6. Finish your tart off with a layer of whipped cream on the top and crumbled chocolate Flake or chocolate shavings.
15. 7. Leave in the fridge for another 15-20 minutes for the tart to set.

digestive, margarine, caramel sauce, bananas, milliliters cream, chocolateflake

Taken from tastykitchen.com/recipes/desserts/banana-caramel-tart/ (may not work)