BANANA CARAMEL FRIDGE TART

Ingredients

Crust:
1 packet ginger biscuits, crushed
80ml butter, melted

Filling:
1 packet lemon jelly powder
125ml boiling water
125ml cold water
6 bananas
juice of 2 lemons
1 tin caramel
1 tin evaporated milk kept in the fridge overnight
125ml whipped cream

Method
  • Mix the biscuit crumbs and butter well.
  • Press into a pie dish with the back of a spoon to form the tart crust, refrigerate until needed.
  • Dissolve the jelly powder in the boiling water.
  • Add the cold water and set aside to cool till it thickens but not set.
  • Peel and slice 5 of the bananas. Mix the slices lightly with the lemon juice to prevent browning.
  • Layer the banana slices on top of the crust.
  • Whip the caramel and add the cooled jelly.
  • Whip the evaporated milk till foamy and stiff and fold into the caramel mixture.
  • Pour the mixture over the bananas and place in the fridge to set.
  • Just before serving, garnish the tart by placing the remaining sliced banana, dipped in lemon juice onto the tart.

3 comments:

Tania Titus said...
December 13, 2016 at 1:44 PM
This comment has been removed by the author.
Tania Titus said...
December 13, 2016 at 1:46 PM
This comment has been removed by the author.
Tania Titus said...
December 13, 2016 at 6:17 PM

When do you add the cream.

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