No Bake Banana Tart

Cook Time 15 minutes plus 30 minutes chilling

Servings makes 1 tart (serves 8-10)

Ingredients

Chocolate Crumble Base

250g chocolate ripple biscuits, crushed

120g unsalted butter, melted

Pinch of nutmeg

Vanilla Cream

450ml thickened cream

60g caster sugar

1 tsp vanilla bean paste

Assembly 

2 bananas

70g caster sugar

Method

For the Chocolate Crumble Base, place all of the ingredients into a bowl and mix to combine. Transfer the crumb mixture into a loose based fluted rectangular tin, 340mm x 95mm in size, and press it firmly into an even layer to create a base.

Chill in the refrigerator for a minimum of 30 minutes.

For the Vanilla Cream, place the cream, sugar, and vanilla into a bowl and whip to firm peaks.

To assembly, spoon the whipped vanilla cream on top of the chilled chocolate crumble base and spread into an even layer. Cut the bananas on a slight angle into 10 mm slices and lay them out over a tray.

Sprinkle the sugar on top of the banana slices and use a blow torch to gently caramelise. Just prior to serving, arrange the caramelised banana slices on top of the cream layer.