Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 packet (200g) ginger biscuits, crushed
- 75 g (80 ml) butter or margarine, melted
- 1 packet lemon jelly
- 125 ml boiling water
- 125 ml cold water
- 6 average size bananas
- juice of 2 lemons
- 1 tin (385g) caramel condensed milk
- 1 tin (170g) evaporated milk kept in freezer or fridge overnight
- 125 ml whipped cream
Directions
Mix the biscuit crumbs and butter well
Press into a 2 litre pie dish with the back of a spoon to form the tart crust and leave in the fridge till needed.
Dissolve the jelly in the boiling water. Add the cold water and set aside to cool till it thickens but not set.
Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
Layer the banana slices on top of the crust.
Whip the condensed milk and add the cooled jelly.
Whip the evaporated milk till foamy and stiff and fold into the condensed milk mixture.
Pour the mixture over the bananas and place in the fridge to set.
Just before serving, garnish the tart by placing the remaining sliced banana, dipped in lemon juice onto the tart.
Decorate the edge of the tart with the cream.
Category:South African Recipes
Category:South African Desserts
Category:Dessert Recipes
Category:Banana Desserts
Category:Caramel Recipes