A delicious and super easy-to-make tart, made decadent when the bananas meld with the dulce de leche (caramel sauce). A scoop of coconut gelato completes this sweet treat!

Serves 2

Ingredients:

Tart Crust

5 Digestive biscuits

1 tablespoon butter, melted

⅛ teaspoon salt

⅛ teaspoon cinnamon powder

Dulce de leche

1 tin of condensed milk (make sure its real condensed milk and not sweetened creamer)

2 ripe bananas

1 teaspoon lime juice

1 tablespoon honey

To serve

½ teaspoon grated lime zest

2 scoops coconut gelato

Method:

1. Once thick and golden, set aside to cool.
2. Tart Crust: Preheat the oven to 220℃ with the top grill on. In a mortar and pestle (or any other way), crush the biscuits into a fine powder.
3. Mix the crushed biscuits with the salt, cinnamon and butter, then divide into half and press into the bottom of two 12cm, loose-bottomed tart tins. 
4. Place the lime juice into a small plate, then peel the bananas and slice into 1-inch rounds. Place each slice in the lime juice to prevent discolouration. Gently turn the bananas so that they are evenly coated in lime juice. Then, drizzle with the honey.
5. Place 2 tablespoons of dulce de leche in the middle of each tart tin, then gently spread it, leaving a 0.5 cm border from the sides of the tin. 
6. Place one slice of banana in the center, following with a circle of banana slices around the middle piece.
7. Place the tarts in the oven, and bake for 15 minutes until the tops are golden.
8. To serve, place a scoop of coconut gelato on top of each tart, then sprinkle with lime zest.