Friday, 18 November 2016

Decadent Chocolate & Banana Tart


225g ginger nut biscuits, crushed
125g butter, melted

4 bananas
150g dark chocolate
280ml double cream
50g butter
2 large tbsps nutella



  1. Crush biscuits finely. I used my pestle & mortar, which worked really well.
  2. Melt the butter on a low heat.
  3. Add the butter to the ginger biscuits and mix well.
  4. Spoon into a loose bottomed cake tin & press into the base & sides to create a tart base.
  5. Leave to cool in the fridge for 30 mins.

  1. Heat double cream til gently simmering, remove from the heat.
  2. Add the chocolate & butter to the cream, stirring continuously until melted & smooth.
  3. Whisk in the nutella until smooth.
  4. Pour into the cooled biscuit & refrigerate for a minimum of 30 mins.
  5. Before serving slice the bananas & gently press into the surface.

Optional: sprinkle the top with some icing sugar or top with whipped cream.

Serve as a dessert by itself or with some cream or ice cream.

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