Photo by Alecia
250g pkt Arnott’s Granita biscuits
125g unsalted butter, melted
380g can caramel Top ‘N’ Fill
300ml thickened cream, whipped
Grated dark chocolate, to garnish
Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.