Banoffee Icecream Tart

Ingredients:

250-gram packet of plain biscuits

100 grams of melted butter

3/4 of a 2 Litre tub of ice cream

Thick whipped cream

3 sliced bananas

Ready-made caramel or salted caramel topping

70 grams of oven-dry roasted flaked almonds

Base:

Crush one 250-gram packet of plain biscuits in a food processor.

Add 100 grams of melted butter. Combine.

Press the crumb mixture into the base of a 25 cm high side flan dish with a removable bottom. 

(Spray a little cooking oil on it before putting the crumbs in.)

Refrigerate for 10 minutes.

Leave your chosen ice cream to soften for a few minutes.

Filling:

Place spoonfuls of ice cream onto the biscuit base.

(I used a milk chocolate chip ice cream from the Cadbury range.)

I used about 3/4 a tub of ice cream to fill the flan.

Press into the flan and even out the top with a spatula so that it is level but you still have about half an inch from the filling to the flan dish top.

Freeze for two hours.

Topping:

Just before serving:

Remove tart from the freezer.

Leave about 4 minutes to soften slightly for ease of removal from the tin.

Spread thick whipped cream over the ice cream layer.

Slice bananas and arrange over the top.

Drizzle with readymade or homemade caramel sauce topping.

Sprinkle with toasted sliced almonds.

Pop-out of flan.

Slice and serve.

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