Banana Caramel Tart

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Pudding Recipe = Banana Caramel Tart

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

Filling:
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

Method:
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.