prep: 25mins
cook: 10mins
serves: 12-14

Ingredients

  • 1 packet butternut snap biscuits
  • 15g desiccated coconut
  • 100g unsalted butter
  • 130mL Bulla Thickened cream
  • 220g brown sugar
  • 120g unsalted butter
  • pinch of salt
  • 1 block milk chocolate
  • 600mL Bulla Dollop Thick Cream (3 tubs)
  • 3 ripe bananas
  • icing sugar, for dusting

Kirsten Tibballs' Banana Caramel Cream Tart

method

  1. To make the biscuit base, crush the biscuits and combine with the coconut and melted butter, press into the base of a 25cm fluted flan tin and place in the fridge for 10-15 minutes for the base to set.
  2. To make the caramel filling, bring the Bulla Thickened Cream, brown sugar and a pinch of salt to a boil in a saucepan and simmer for 10 minutes. Remove from the stove and stir through the chopped butter. Pour onto the prepared biscuit base and place in the fridge for an hour.
  3. For the topping, create some chocolate shavings by running a sharp knife over the back of a chocolate block.
  4. Serve the Bulla Dollop Cream directly from the container onto the chilled caramel, top with the sliced bananas, chocolate shavings and lastly dust with icing sugar.