Banana Caramel Tart

Click on the recipe names to view our delicious recipes!

Sticky Toffee Pudding
Fresh Strawberry Mousse
Date and Walnut Tart
Caramel Fridge Tart
Banana Caramel Tart
Rice Pudding
Hot Cross Bun and Apricot Pudding
Bread Pudding
Summer Pudding
Bakewell Tart
Raspberry Crumble
Lemon & Lime Cheesecake
Pear and Almond Tart
Fresh Berries with Meringue Cream
Berry Chocolate Tart with Pecan Crust
Quince and Apple Crumble
Party Sized Tiramisu
Green Fig Tart with Nuts
Apple Tart with Boiled Condensed Milk
Almond Ricotta and Honey Cheesecake
Strawberry Custard Tartlets Recipe
Lemon Meringue Pie Recipe
Steamed Rhubarb Pudding
Strawberry Cream Buns Recipe
Apple Charlotte Meringue
Creme Caramel Recipe
Chocolate Hazelnut Pudding

Pudding Recipe = Banana Caramel Tart

1 packet (200g) digestive biscuits, crushed
75 g (80ml) butter, melted

1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin (385g) caramel treat
1 tin (170g) evaporated milk kept in freezer overnight
125 ml whipped cream

Mix biscuit crumbs and butter well. Press into pie dish with the back of a spoon and leave in the fridge to set. Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set. Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning. Place banana slices into pie crust. Whip the condensed milk and add the jelly. Whip the evaporated milk till stiff and foamy. Fold into the condensed milk. Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie. Top with whipped cream.