Preparation Steps
- Preheat oven to 180 degrees C- Process chocolate digestives and salted crackers in a food processor till crumbs- Mix the cookie/cracker crumbs with the browned butter and stir till combined and sticky (this is SO delicious, try not to eat it all!)- Get a 20cm diameter tart tin with a loose base and press the crumbly cookie mixture into it, filling out the shape.
Make sure to press down the back of a spoon, and use damp hands to aid the process of putting it up the sides.
- Chill for 20 minutes and then put to bake for 8-10 minutes.
(Place it on top of a tray with baking paper since butter will leak a little)- Remove from the oven and let sit to room temperature.
- Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.
- Add in the sweetened condensed milk and bring to boiling point, before removing from heat.
Make sure the mixture is thick and golden.
- Add in the vanilla essence.
- Let cool for 1/2 hour to 45 minutes, or till not hot to touch.
- Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,- Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.
- Pour a generous helping of the sauce on top, making sure to cover the bananas.
- Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.
- Place into the fridge to chill for 2-3 hours.
- Meanwhile make the whipped cream by whipping the thickened cream with the vanilla essence and icing mixture till it holds its peak.
- Meanwhile make the dark chocolate shards: Melt the chocolate in 20 second bursts in the microwave and pour onto a piece of baking paper.
Spread using a flat spatula, leaving a thin coating of chocolate.
Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour.
Break into pieces to use.
- Assemble the tart: Pipe little cornets all over the tart.
Arrange pieces of chocolate shard on top artfully.