- 300 grams Anzac biscuits
- 500 grams mascarpone
- 380 grams caramel top 'n' fill
- 2 large bananas (460g), just ripe
- ¼ cup (20g) roasted coconut chips
- 150 grams butter
- ¼ teaspoon sea salt flakes
- 2 tablespoons caster sugar
- 1Grease a 24cm loose-based round tart tin.
- 2Process biscuits to fine crumbs. Melt 125g of the butter in a small saucepan or in a heatproof bowl in the microwave. Stir in biscuit crumbs. Press over base and side of tart tin. Place on an oven tray. Refrigerate for 1 hour or overnight until firm.
- 3Place 250g mascarpone, the caramel top 'n' fill and sea salt in a large bowl. Whisk until smooth and soft peaks form. Spread over biscuit base. Refrigerate for 2 hours.
- 4Melt remaining butter in a large non-stick frying pan over high heat. Thickly slice bananas lengthways; sprinkle with sugar. Cook banana for 30 seconds on each side or until caramelised (see tip).
- 5Top tart with caramelised banana and coconut chips. Serve with remaining mascarpone.
If you have one, you can use a kitchen blowtorch to caramelise the bananas in step 4.The biscuit base can be made a day ahead; refrigerate until required. The tart can be made to the end of step 3 a day ahead; cover and refrigerate. Cook bananas just before serving.You can use 3 or 4 finger bananas instead of regular bananas.
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