Preparation time is 30minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 300milliliter thickened cream
- 1 cup white sugar
- 100grams unsalted butter, melted
- 2 bananas
- 125grams soft cream cheese
- 274grams chocolate cream biscuits
- 1/2 cup chocolate hazelnut spread
- 1/2teaspoons sea salt flakes
- 1/4teaspoons lemon juice
- 1/4 cup milk chocolate peanuts, chopped
Nutrition per serving
3830kJ / 918Cal
3830 Kilojoules or 918 Calories
44% of daily energy intake*
Protein
8.3grams
Fat
56.0grams
Carbs
95.3grams
Sugars
77.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Process biscuits in a food processor until it resembles fine crumbs. Add butter and process until combined. Divide the biscuit crumbs between 6 x 10cm fluted tart tins with removable bases. Press firmly over bases and sides. Chill.
Step 2 of 4
Meanwhile, to make the filling, beat cream cheese, 1/3 cup of the thickened cream and chocolate hazelnut spread together until thick and smooth. Spoon into biscuit cases.
Step 3 of 4
Reserve 1/2 cup of the cream for the caramel sauce. Beat remaining cream and dollop onto tarts. Peel bananas, slice and arrange over cream. Sprinkle with chocolate peanuts.
Step 4 of 4
To make caramel sauce, combine sugar, lemon juice and 2 tbs water in a medium saucepan. Stir over medium heat until sugar dissolves and mixture starts to simmer. Cook for 8-10 minutes, without stirring, until an even gold caramel colour. Remove from heat, add reserved cream and salt flakes and stir to combine. Drizzle sauce over tarts, to serve.
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