Chocolate Butterscotch Fridge Tart Recipe

Instructions

Biscuit Base

1. Preheat oven to 180°C, line 2 baking trays with greaseproof paper.
2. Beat sugar and butter till fluffy, add egg and vanilla.
3. Sift dry ingredients including the coffee, add to the butter mixture and mix to a dough
4. Refrigerate for an hour.
5. Roll out dough on a lightly floured surface, cut with a circle cookie cutter
6. Place on a line baking tray
7. Bake for 10-12min
8. Cool completely on a wire wrack
9. Pulse biscuits in a food processor with melted butter
10. Press firmly onto a round pie/tart tin, bake for 5-8min.
11. Allow the base to cool on a wire rack before Assembly.

Filling

1. Whisk corn flour, salt and milk till smooth, add egg yolks, and set aside.
2. Melt butter then add sugar, cook on medium-high heat until it emulsifies
3. Once smoke starts to appear remove from heat
4. Whisk in cream (be careful as mixture will bubble violently)
5. Return to low heat and cook till sugar dissolves again.
6. Temper the corn/egg mixture and add the rest of the mixture
7. Return to the pot and cook for 2 min on medium-high heat until it bubbles
8. Remove from heat then add vanilla and pass through a sieve
9. Cover with cling wrap and chill for 1hr
10. Transfer half the mixture to the base and layer with thinly sliced bananas
11. Top with remaining mixture
12. Top with whipped cream and grated chocolate.

Topping

1. Whisk cream and icing sugar.