Chocolate Banoffee Tart #glutenfree #unitedkingdom #dessert

Chocolate Banoffee Tart originates from the United Kingdom. This is my simplified version that is an explosion of banana and chocolate with a hint of ginger from the crumbled Ginger Nut base. Served with ice-cream or whipped cream it is a lovely dessert or decadent treat for afternoon tea with a cup of coffee. If you are not gluten-free do not be put off, simply substitute normal Ginger Nut biscuits into the base and enjoy!

Ingredients:

1 packet Ginger Nuts, gluten-free
100g Butter, melted
3 tins Condensed Milk
1/3 cup Sugar
2 tablespoons Cocoa Powder
3-4 Bananas
Coconut
Strawberries to decorate

Method:

Place Ginger Nut biscuits in food processor and crumb.
Place into bowl, add melted butter and mix through.
Press into greased spring form tin.
Refrigerate till set.
empty condensed milk into saucepan.
Add sugar and cocoa powder.
Stir over low/medium heat until thickened.
Place half mixture into the spring form tin.
Slice the bananas and arrange on the surface of the mixture.
Pour remaining mixture over the banana.
Sprinkle with coconut and refrigerate.
Turn out of spring form tin and serve with whipped cream or ice-cream as you prefer.
Bon Appetit!

Chocolate Banoffee Tart

 Email: lee.leehocklai@gmail.com