Banana Caramel Fridge Tart

Prep Time:

Cook time:

Serves:

Description
Layers of crunchy gingernut biscuit with slices of banana, caramel and topped with whipped cream makes this tart sinfully delicious.

Ingredients

 * 1 packet (200g) ginger biscuits, crushed
 * 75 g (80 ml) butter or margarine, melted
 * 1 packet lemon jelly
 * 125 ml boiling water
 * 125 ml cold water
 * 6 average size bananas
 * juice of 2 lemons
 * 1 tin (385g) caramel condensed milk
 * 1 tin (170g) evaporated milk kept in freezer or fridge overnight
 * 125 ml whipped cream

Directions

 * 1) Mix the biscuit crumbs and butter well
 * 2) Press into a 2 litre pie dish with the back of a spoon to form the tart crust and leave in the fridge till needed.
 * 3) Dissolve the jelly in the boiling water. Add the cold water and set aside to cool till it thickens but not set.
 * 4) Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
 * 5) Layer the banana slices on top of the crust.
 * 6) Whip the condensed milk and add the cooled jelly.
 * 7) Whip the evaporated milk till foamy and stiff and fold into the condensed milk mixture.
 * 8) Pour the mixture over the bananas and place in the fridge to set.
 * 9) Just before serving, garnish the tart by placing the remaining sliced banana, dipped in lemon juice onto the tart.
 * 10) Decorate the edge of the tart with the cream.