20 minutes preparation - 5 minutes cooking - 1h chilling
Melt the butter in a large saucepan, then stir in the crushed biscuits until they are completely combined. Press firmly into the base and sides of a loose-bottomed tart tin. Chill in the fridge for an hour.
Spoon the caramel or dulce de leche into the case and smooth the top. Meanwhile, put the cream, milk and sugar into a large bowl and beat with an electric whisk until thick.
Slice the Del Monte® bananas over the caramel, then top with the whipped cream mix.
Grate or shave the chocolate over the top and serve.
- 100g unsalted butter
- 300g chocolate digestive biscuits, crushed
- 1 x 397g tin caramel or dulce de leche
- 200ml double cream
- 1 tbsp milk
- 1tbsp icing sugar
- 3 Del Monte® bananas
- 25g dark chocolate, to decorate