INGREDIENTS
20cm ready-made tart case
200g (7oz) ready-made thick caramel sauce (such as Dulce de leche)
2–3 ripe bananas
300ml (10fl oz) double cream or whipping cream
25g (scant 1oz) dark chocolate
METHOD
Place the tart case on a serving plate. Spoon in the caramel sauce and spread evenly. Slice the bananas and scatter over the top.
Put the cream in a bowl and whisk with an electric hand whisk until soft peaks form, then spoon over the bananas. Grate the chocolate over the top and serve.
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