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.