Name: Banoffee (Banana-Caramel-Chocolate Tart)
Total time: 1 h

For the banoffee, prepare the base first. Finely grind the cookies or put them in a freezer bag and pound them with a rolling pin. Mix well with the melted butter.

Pour the cookie mixture into a springform pan (22-24 cm ø). Press flat on the bottom and slightly on the edges to form a tart. Leave in the refrigerator for about 1 hour.

Then prepare the caramel cream. Extinguish the cornstarch in the milk. In a saucepan, place the sugar over high heat and melt (do not boil) until it turns a dark caramel color.

Remove the pan from the heat, add 50 g of butter and the milk. Stir well. Don’t worry if the sugar mixture caramelizes. Just turn the heat down a bit and put the pan back on.

Stir the mixture well until the caramel melts again and becomes a homogeneous cream. Cut one of the bananas into small pieces and add it to the mixture.

Divide the caramel cream on the cookie base and leave again in the refrigerator for about 2-3 hours. Beat the whipped cream with the powdered sugar and the vanilla sugar until it is very stiff.

Slice the second banana and divide it on the caramel cream. Divide the whipped cream on top with a spatula or piping bag.

With the chocolate there are several possibilities, such as making different decorative pieces like leaves, curls, etc. or even prepare a very soft and syrupy chocolate icing and spoon over the Schl

Banoffee (Banana-Caramel-Chocolate Tart)

For the floor:

For the filling:

For caramel cream:

For garnish:

For the chocolate icing (optional):

Instructions:

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