Banana Caramel Tart

Here is a sneak peek of a recipe from one of our latest cook books – The Hirsch’s Demo’s”Do’s and Dont’s” 

Who doesn’t love this combination? Banana and caramel when paired up this becomes a winner of a dessert. It is relatively quick to make this dessert; it does not use many ingredients, therefore is excellent to whip up for those unexpected dinner guests.  This recipe serves 6-8.


  • 1 packet Tennis biscuits
  • 125 g melted butter or margarine (125 ml)
  • 1 x 397 g tin caramelized condensed milk
  • 2 – 3 bananas, not overripe
  • Juice of 1 lemon
  • 250 ml cream or low-fat cream
  • 1 small Flake chocolate bar


  1. Crush Tennis biscuits using a mini chopper or food processor. Add in melted butter and pulse to mix well.
  1. Press into a 20 – 22 cm pie plate, working up the sides and on the base to form a secure shell. Chill for 15 minutes.
  2. Spread the tin of caramelized condensed milk over base.
  3. Peel and slice bananas; toss in lemon juice and arrange over caramel.
  4. Whip cream with a small electric hand beater until peaks form; spread over bananas to cover and top with a crushed Flakie or sieve over a little powdered cocoa.

Tips and tricks:

  • Place un-skinned bananas in a large bowl. Pour boiling water over and wait one minute. The skins turn black; remove from water and cool down before peeling. This will stop bananas from discoloring.
  • If presentation is key for you place the crushed biscuits into small jars or glasses or cups then add top with condensed milk and bananas and finish off with whipped cream.