Choc Banana Tarts
Enjoy a delicious treat
Ingredients
- 300ml thickened cream
- 1 cup white sugar
- 100g unsalted butter, melted
- 2 bananas
- 125g soft cream cheese
- 274g chocolate cream biscuits
- 1/2 cup chocolate hazelnut spread
- 1/2 tsp sea salt flakes
- 1/4 tsp lemon juice
- 1/4 cup milk chocolate peanuts, chopped
Method
- Process biscuits in a food processor until it resembles fine crumbs. Add butter and process until combined. Divide the biscuit crumbs between 6 x 10cm fluted tart tins with removable bases. Press firmly over bases and sides. Chill.
- Meanwhile, to make the filling, beat cream cheese, 1/3 cup of the thickened cream and chocolate hazelnut spread together until thick and smooth. Spoon into biscuit cases.
- Reserve 1/2 cup of the cream for the caramel sauce. Beat remaining cream and dollop onto tarts. Peel bananas, slice and arrange over cream. Sprinkle with chocolate peanuts.
- To make caramel sauce, combine sugar, lemon juice and 2 tbs water in a medium saucepan. Stir over medium heat until sugar dissolves and mixture starts to simmer. Cook for 8-10 minutes, without stirring, until an even gold caramel colour. Remove from heat, add reserved cream and salt flakes and stir to combine. Drizzle sauce over tarts, to serve.
