For extra flavour, sprinkle a layer of sugar onto each slice of banana and toast with a kitchen torch to brûlée, then top with whipped cream. 

 Makes 1x 25cm tart 

 Ingredients  

1½ packets (200g each)
Eet-Sum-Mor biscuits
¾ cup (150g) melted butter 

For the caramel: 

1 cup (250g) butter
1 cup (200g) treacle sugar, tightly packed
2 cans (385g each) condensed milk
2 tsp (10ml) sea salt
1 tsp (5ml) vanilla 

 For the topping: 

3 ripe bananas, sliced
2 cups (500ml) whipping cream
1 tsp (5ml) vanilla paste
½ slab (40g) dark chocolate 

Method   

1. Line the base of a 25cm fluted tart tin with baking paper. Spray the sides with cooking spray. Blitz biscuits in a food processor to a fine crumb. Alternatively, place in a resealable bag and crush with a rolling pin.  
2. Mix crumbs and butter together. Press into the base of prepared tin, lining sides with crumbs too. Refrigerate.
3. For the caramel, place butter and sugar in a large pot over medium heat. Melt, stirring until the sugar has dissolved and the butter is golden, about 2 minutes.
4. Add the condensed milk and stir through. Cook while continuously stirring until thickened and a light caramel colour, about 4 minutes. (Be sure to constantly scrape the bottom of the pan when stirring to prevent burning.)
5. Pour caramel into a heatproof bowl. Stir through salt and vanilla. Set aside to cool for 10 minutes.
6. Pour caramel onto the biscuit base and smooth over, then refrigerate for 1 hour or until set.
7. Slice bananas at a slight diagonal angle into 0.5-1cm pieces. Arrange banana slices on top of cooled caramel, creating two layers.
8. Whip cream and vanilla together to stiff peaks.
9. Dollop cream on top of banana layers. Hold chocolate bar over the tart and use a vegetable peeler to “peel” chocolate into curls, letting them fall onto the cream before serving. 

Recipe & Styling: Sjaan Van der Ploeg 
Photography: Zhann Solomons  

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