Banana Caramel Fridge Tart

Ingredients:
Crust

• 1 packet (200g) ginger biscuits, crushed
• 75 g (80 ml) butter or margarine, melted

Filling

• 1 packet lemon jelly powder
• 125 ml boiling water
• 125 ml cold water
• 6 average size bananas
• juice of 2 lemons
• 1 tin (385g) caramel condensed milk
• 1 tin (170g) evaporated milk kept in freezer or fridge overnight
• 125 ml whipped cream

Method:

1. Mix the biscuit crumbs and butter well.
2. Press into a 2 litre pie dish with the back of a spoon to form the tart crust and leave in the fridge till needed.
3. Dissolve the jelly powder in the boiling water. Add the cold water and set aside to cool till it thickens but not set.
4. Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
5. Layer the banana slices on top of the crust.
6. Whip the condensed milk and add the cooled jelly.
7. Whip the evaporated milk till foamy and stiff and fold into the condensed milk mixture.
8. Pour the mixture over the bananas and place in the fridge to set.
9. Just before serving, garnish the tart by placing the remaining sliced banana, dipped in lemon juice onto the tart.
10. Decorate the edge of the tart with the cream.