Directions
-
Begin by preparing the base of the tart. In a mixing bowl, combine the 150g of digestive biscuit crumbs, 75g of melted unsalted butter, and 10g of sugar. Stir until the mixture resembles wet sand. This combo gives the tart a solid foundation.
-
Once mixed, press the crumb mixture firmly into the base of a tart pan, ensuring it’s evenly spread. Chill in the refrigerator for about 30 minutes to firm up the crust. This step is crucial for a dense, strong tart that can hold all those tremendous layers.
-
While your base sets, create the caramel layer. In a saucepan over medium heat, add 40g of granulated sugar. Allow it to heat until it melts and turns an amber color; be careful not to burn it. Stir in the 50ml of hot heavy cream slowly, followed by 30g of unsalted butter and a pinch of sea salt.
-
Pour this warm caramel over the chilled biscuit base, spreading it evenly. Return to the refrigerator and let it chill until a firm layer forms. This will mix beautifully with the tart base and set the stage for our mousse.
-
Next comes the banana mousse. In a clean mixing bowl, blend the pureed bananas, 200g of softened cream cheese, 75g of powdered sugar, and 1 teaspoon of vanilla extract until the mixture is smooth. It should have a wonderful, creamy texture that promises a tremendous banana flavor.
-
In a separate bowl, whip 200ml of heavy cream to stiff peaks. Carefully fold the whipped cream into your banana mixture to keep it airy and light. This folding method ensures your mousse maintains a fluffy texture without losing the delicate flavors of banana.
-
Gently pour and spread the banana mousse over the chilled caramel layer in the tart pan. Make sure it covers all edges and corners. This step is pure magic—the combination of layers offers a wonderful visual and taste experience.
-
Place the tart back in the refrigerator and chill for at least 2-3 hours, allowing all the layers to firm up together. This is the waiting game, but trust me, the outcome will be well worth it.
-
When ready to serve, remove the tart from the refrigerator. Top with 2 sliced bananas for a fresh touch, then drizzle with the caramel glaze made from the leftover caramel. Finally, sprinkle crushed biscuit crumbs on top to add some amazing texture.
Continue reading on the next page 👇👇