Banana caramel fridge tart

Banana and Caramel Tart 2


Serves 6



  • 6 Tbsp butter, melted
  • 1½ cups plain tea biscuits, crushed (I use Marie biscuits)


Melt the butter and stir in the crumbs. Press into a tart dish and blind bake at 350 for 8 minutes.

Allow to cool.

Tip: If short of time, blind baking is not necessary- just use crushed biscuits and butter without baking, but not as firm.



  • 1 Tin caramelised condensed milk
  • 8 bananas, sliced (or more)
  • Juice of 1 lemon
  • 250 ml cream, whipped
  • ¼ cup sugar (opt)


Sprinkle bananas with lemon juice.

Lay half the bananas on cooled crust.

Spoon on half the caramel and a third of the cream.

Make another layer using the other half of the bananas and caramel.

Spread the rest of the whipped cream on top.

Decorate with fresh or dried banana and grated chocolate (opt.)

Chill in the fridge for at least an hour before serving.

Banana and Caramel Tart 1

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