- 350g gingernut biscuits
- 100g butter, melted
- ½tsp ground ginger
- 2 cans sweetened condensed mild (350-400g each)
- 175g dark chocolate
- 600ml cream (35%)
- 1tbsp golden syrup
- 25g butter
- 150g white chocolate
- 1tsp vanilla essence
- 2-3 ripe bananas
- cocoa powder, to dust
Preheat oven to 190C. Place the condensed milk in a heavy based saucepan and set over a gentle
heat. Bring to the boil, stirring constantly. Boil gently for about 3-5mins or until golden. Remove from
heat and leave to cool.
While condensed milk is cooling, make crust. Blend biscuits and ground ginger in food processor,
add melted butter and mix well.
Grease the 23cm loose-based flan tin, press the crust mixture evenly to sides and base. Chill in the
refrigerator for 15-20mins.
Bake 5-6mins. Remove from oven and leave to cool. Meanwhile, put dark chocolate, 150ml cream,
golden syrup and butter in a saucepan over a low heat. Stir until smooth.
Remove from heat and carefully pour over the cooled crust. Tilt the tin to distribute chocolate layer
Chill in the fridge for about 1hr or until set. Place condensed milk into bowl, whisk until smooth.
Spread the condensed milk over the chilled chocolate tart base, even the surface. To make the top
layer, place 150ml of cream in a saucepan.
Heat the cream until hot but not boiling, add white chocolate and stir until melted and smooth.
Remove from heat, stir in vanilla essence. Strain mixture into a bowl, cool to room temperature.
Slice bananas and arrange evenly over the set condensed milk. Place remaining cream in a bowl.
Whisk the cream until soft peaks form. Fold the cream into the white chocolate mixture.
Spread the mixture over bananas, dust with cocoa powder. Chill until ready to serve.