Decadent Chocolate & Banana Tart

Ingredients:

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

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

Method:

Base:

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.

Filling:

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.