Get ready for sighs of appreciation when you serve this sensational tart. If you prefer, top with lightly whipped, sweetened cream rather than meringue.
(9oz) bourbon biscuits, finely crushed (in a food processor is ideal)
75g
(3oz) unsalted butter, melted for the filling
For the filling
75g
(3oz) plain chocolate, chopped
100g
(3½oz) unsalted butter, chopped
100g (3½oz) dark brown soft sugar
397g
tin condensed milk
For the topping
2
large ripe bananas
2
medium egg whites
100g
(3½oz) caster sugar
Directions
Step 1
To make the base, mix together the crushed bourbon biscuits and melted unsalted butter until well combined. Press mixture into the base and 2.5cm (1in) up the sides of a 20.5cm (8in) round springform cake tin. Chill until needed.
Step 2
Next make the filling. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water). Take bowl off the heat and set aside.
Step 3
Next put the butter, brown sugar and condensed milk into a medium pan and heat, stirring constantly (or else the mixture might catch), until the sugar dissolves. Bring just up to the boil, stirring constantly, then take off the heat and mix in the melted chocolate. Add salt to taste (we used about 1/8tsp) or leave out if you prefer.
Step 4
Scrape the filling into the biscuit base and chill until firm, about 11/2hr.
Step 5
To finish, preheat oven to its hottest setting - about 240°C (220°C fan) mark (see GH Tip). Peel and Slice the bananas and lay over the filling. In a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. While beating, gradually add all the sugar until the mixture is thick and glossy. Spread or thinly pipe over the bananas.
Step 6
Bake for 3min or until the meringue is tinged golden. Allow to cool or serve just warm.
GET AHEAD Finish tart up to 1hr ahead and keep at room temperature (the meringue may leak a tiny bit, but this won’t detract from the look or taste). GH Tip If you prefer, use a blow torch rather than the oven to brown the meringue.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
