Ingredients* 250g of dark chocolate digestive biscuits
* 180g unsalted butter
* 1 tbsp Dutch cocoa powder, plus extra powder
* 1 / 2 cup firmly packed (100g) brown sugar
* 395g can condensed milk
* 75 g of black chocolate, melted
* 1 tablespoon golden syrup
* 300ml thickened cream
* 2 small bananas, sliced
1.Fine biscuit crumbs in a food processor. Melt 80g butter and add the crumbs with cocoa. Process to combine. Press 10 cm in six pans with melted bitter. Put in refrigerator for 20 minutes until a solid foundation.
2.Put the sugar and remaining butter in a saucepan over low heat, stirring, until butter is melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is thick, golden caramel. Remove from heat and add the chocolate and syrup, stirring. Fill tarts with caramel mixture, smoothing top with a palette knife. Refrigerate at least 1 hour to set.
3.Whip the cream until firm. When you are ready to serve, place the tarts on plates, on top of banana slices, whipped cream, then sift cocoa.