INGREDIENTS
Crust:
250 g digestive biscuits, crushed
2 ml ground cinnamon
100 g Clover MooiRiver Butter, melted
Filling:
500 ml Clover Full Cream Fresh Milk
50 ml Clover MooiRiver Butter, cooled
50 ml cornflour
3 egg yolks
1 x 360 g can caramel
Banana topping:
4 large ripe bananas
25 ml Clover Springbok Butter – Unsalted
50 ml soft brown sugar
50 ml dark rum
To serve:
250 ml Clover Fresh Cream, whipped
Method
For crust, process the biscuits, cinnamon and butter together in a food processor.
Press into base and sides of individual loose-bottomed tart pans.
Cover and refrigerate.
Meanwhile, prepare the filling.
Bring the milk and butter to the boil in a heavy-based saucepan, stirring continuously.
Beat the cornflour, eggs and caramel together in a heat-resistant bowl.
Pour the milk over the egg mixture, stirring continuously.
Place bowl over a pot of simmering water and slowly heat custard until thickened.
Transfer to a clean bowl and allow to cool in cold water while stirring.
Divide custard between the tart pans and refrigerate.
Before serving, heat the butter for banana topping in a heavy-based frying pan.
Add the sugar and bananas and fry until bananas are golden brown.
Add rum and ignite.
Fry until all alcohol has evaporated and flames have subsided.
Arrange bananas on custard fillings and serve with whipped cream.
Variation
Replace bananas with sliced fresh strawberries.
CLOVER INGREDIENTS USED IN THIS RECIPE
