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200 g Crushed digestive biscuits
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90 g melted butter
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395 g tin caramel
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3 small banana
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30 ml freshly squeezed lemon juice
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250 ml Whipping cream
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100 ml grated dark milk chocolate
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OPTIONAL to make dark and white chocolate swirl curls/shards
Serves 6.
- Combine the crushed biscuits and the melted butter and mix well.
- Grease 6 loose-bottomed tart pans.
- Press the biscuit mixture into the tart pans, going up the sides and bottom.
- Place in fridge for 30 minutes to firm up.
- Stir the caramel gently to soften it slightly. Divide it carefully between the 6 biscuit lined tart pans (you can use a piping bag). Use an offset spatula to level it into the crust.
- Combine the banana slices with the lemon juice and mix well to coat all the banana slices with the lemon juice. Place some of the banana slices on top of the caramel.
- Whip the whipping cream until firm and fluffy, spoon into a piping bag with a small star nozzle. Pipe cream rosettes on top of the caramel filling, add more banana slices and sprinkle with the grated chocolate or the chocolate shards.
- Refrigerate for 2 hours before serving.
