Banana Caramel Tart

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The way to my heart is through my stomach.
Luckily Shane (my lovely boyfriend) caught on to this early on in our relationship. This Banana Caramel Tart recipe is one of his! The first time I enjoyed this sweet treat was when Shane made a three course meal for our first year anniversary. Ever since then, it’s been one of the fridge tarts I can’t get enough of.
Shane was in Primary School when he learnt how to make this dessert, and I’m sure when he made it, his thoughts didn’t go as further as having a taste of it. Who would have thought that this Banana Caramel Tart would one day be used to “whooo” an insane food obsessed lady (aka ME)! I must admit, knowing he could cook (really well, might I add) did play a part in my falling head over heels in love.
You could refer to this as a Banoffee Pie, but we call it a Banana Caramel Tart. Call it what you may, this is a very easy-peasey fridge tart. You only need 6 ingredients, and a few minutes to make it. If you’re anything like me and have a sweet tooth than this is really up your alley. This delicious sweet treat is an instant crowd pleaser! Try it out for a romantic date night or just because the pictures look too good not to give it a bash.  
You know you wanna…  
Makes 12 small tarts or 1 large tart
Ingredients:
Base:
1 1/2 Packets of tennis biscuits
200g margarine
Filling
1 tin of Caramel
2 – 3 bananas
250ml Cream
1 Flake
Instruction:
Base:
1. Crush Tennis biscuits very finely.
2. Melt margarine in a small or medium pot.
3. Once margarine is melted, remove off heat and add the crushed biscuits.
4. Mix until crushed biscuits are coated.
5. Line your 12-count standard size muffin tin with tin foil or use tin foil tart trays; 
 layer your biscuit mixture (about 3mm thin) along the bottom and sides of your tins.
6. Put in the fridge to cool down and for the crust to set. (15 – 20 minutes)
Filling:
1. Once the crust has cooled down and set, take it out of the fridge.
2. First open your caramel tin, give it a mix and then add an even layer first (around 2cm).
3. Slice your bananas (quarter each slice if you are using a muffin tin).
4. Add a single even layer of banana on top of the caramel layer.
5. Whip up the cream to a stiff peak stage (be careful not to over beat).
6. Finish your tart with a layer of whipped cream on the top and crumble chocolate flake.
7. Leave in the fridge for another 15 – 20 minutes for the tart to set.