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12-14 10mins

Kirsten Tibballs’ Banana Caramel Cream Tart

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

Cooking Directions

  • 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.
  • 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.
  • For the topping, create some chocolate shavings by running a sharp knife over the back of a chocolate block.
  • 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.

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