Banana and Caramel Sponge Tart

cook 10 mins
  • 6 tablespoons dulce de leche or thick caramel sauce
  • 1 medium sponge flan base
  • 2 bananas, thickly sliced
  • 150 ml (1/4 pint) whipping or double cream
  • plain dark chocolate curls, to decorate
  • Spread the dulce de leche or caramel sauce thickly over the sponge base, then arrange the sliced bananas on top.
  • Whip the cream in a bowl with a hand-held electric whisk until it forms soft peaks, then spoon over the bananas. Top with chocolate curls and serve in wedges.
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