Banoffee Tarts

This is the most easist and quickest Banoffee Tart you will find ANYWHERE!!!! I have also combined chocolate in with the caramel to make it that extra sweet and that extra bit naughty!!
depending on your tart sizes this will make 5 - 6 tarts

Ingredients :

Base
1 x 250g pkt granita biscuits
125g butter, melted
2 bananas
1 x 300ml ctn double cream

Filling
1 x 395g can sweetened condensed milk (I used 91% fat-free condensed milk and it tasted just as good)
70g (1/3 cup, firmly packed) brown sugar
50g butter
50g Milk Chocolate
50g Dark Chocolate

Method :

1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined.

2. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. I used heart shaped tins.


3. Place in the fridge until required.


4. To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).


5. Meanwhile over a pot of boiling water melt  chocolate.


6. Pour the hot caramel evenly among biscuit bases. With the melted chocolate places 3 dots in the middle of the tart and with a knife make a pattern.

7. Cover with plastic wrap and place in the fridge for 1 hour to chill


8. Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately.