Ingredients (makes 6 Tarts)

• 250g Digestive Biscuits
• 90g Unsalted Butter (Melted)
• 395g NESTLÉ Sweetened Condensed Milk (1 can)
• 2 Tbsp Golden Syrup
• 60g Unsalted Butter (Melted)
• 200mL Thickened Cream
• 1 Tbsp Icing Sugar
• 1 Tsp Vanilla Extract
• 2 Medium Ripe Bananas
• 150g NESTLÉ Dark Chocolate Melts

Method

1. Using a food processer, blend the biscuits until they are small crumbs. Add the 90g of melted butter to the food processor and mix again to combine. (If you don't have a food processor, crushing the biscuits and mixing manually will also work.)
2. Spoon the biscuit crumb mixture evenly among 6 loose base or spring form tart pans. Using your fingers or the back of a spoon - press the crumbs in and around the sides of the tart case so a smooth shell is formed. Place in the refrigerator to chill while moving on to the next step.
3. In a small saucepan, combine the Condensed Milk, golden syrup and additional 60g of melted butter over a low to medium heat. Continuously whisk for a total of approximately 8 minutes until the caramel is golden brown, thick and bubbling. Do not stop whisking or the mixture will burn to the base of the pan.
4. Remove chilled tart bases from the fridge and pour the cooked caramel in to fill. Return tarts to the fridge for a minimum of 30 minutes.
5. While tarts are chilling, prepare to whip the cream for the top. For best whipped cream results - place the bowl and the beaters in the freezer for 5 minutes before you are ready to use them. Whip the cream in the chilled bowl with an electric mixer until stiff peaks begin to form. Add in the icing sugar and vanilla extract, mixing again until combined. Set aside in the fridge until the caramel has completely cooled in the tarts.
6. After the 30 minutes chilling time is up, remove the tarts from the fridge and unmould onto a serving plate. Thinly slice the 2 bananas (round or diagonal, it's up to you!). Place the sliced bananas over the top of the caramel base so that the tart is evenly covered with a generous layer of banana.
7. Dollop the whipped cream on the top of each tart and spread around to the edges of the tart. It doesn't have to look perfect - I like seeing the sneaky hint of banana and caramel poking out from under the cream!
8. Place the NESTLÉ Dark Chocolate Melts in a heat proof bowl and microwave for 20 second intervals, removing and stirring with a metal spoon after each 20 seconds. {The NESTLÉ Chocolate Melts, really do melt so easily that within 60 seconds - the chocolate will have melted beautifully without needing to mess around with a stovetop double boiler.}
9. To drizzle chocolate over the top of the tart, take an open ziplock bag and stuff into the top of a glass, folding the edges over the rim. Pour the melted chocolate into the open ziplock bag (the glass holds it open for you!). Seal the ziplock bag and snip a tiny corner off the bottom. Then quickly move to drizzle the chocolate over the top of the tarts in any pattern you like.
10. Keep tarts refrigerated but best served about 10 minutes after removing from fridge.

Notes

* I like to use dark chocolate to cut through some of the sweetness of the tart however you could use milk, white, or even omit the chocolate entirely. * Instead of digestives - you could use any other kind of semi-sweet biscuit (eg Arrowroot or Marie). Due to the sweetness of the caramel and cream combo - avoid using biscuits that are extra sugary or sweet. * To make a large tart - use the above recipe in a 9" spring form pan.