Kirsten Tibballs Banana Caramel Cream Tart

Banana and caramel make for a heavenly combination in this tart - you wont be able to resist reaching for seconds.

The ingredient of Kirsten Tibballs Banana Caramel Cream Tart

• 1 packet butternut snap biscuits crushed
• 15g desiccated coconut
• 100g unsalted butter melted
• 130ml bulla thickened cream
• 220g brown sugar
• pinch of salt
• 120g unsalted butter chopped
• 1 block milk chocolate for chocolate shavings
• 3 x 200ml bulla dollop thick cream 3 tubs
• 3 ripe bananas sliced
• icing sugar for dusting

The Instruction of kirsten tibballs banana caramel cream tart

• crush the biscuits and combine with the coconut and melted butter press into the base of a 25cm fluted flan tin and place in the fridge for 10 15 minutes for the base to set
• bring the thickened cream brown sugar and a pinch of salt to a boil in a saucepan and simmer for 10 minutes remove from the stove and stir through the chopped butter pour onto the prepared biscuit base and place in the fridge for an hour
• create some chocolate shavings by running a sharp knife over the back of a chocolate block
• place the dollop cream directly from the container onto the chilled caramel top with the sliced bananas chocolate shavings and lastly dust with icing sugar

Nutritions of Kirsten Tibballs Banana Caramel Cream Tart

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