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Mocha Banana Tart


100 g plain oat biscuits; crushed
40 g butter; melted
50 g plain chocolate; melted
2 tablespoons custard powder
2 tablespoons caster sugar
300 ml milk
1 1/2 teaspoons coffee granules; in 2 tsp boiling water
1 200 g banana
8 tablespoons double cream; softly whipped
1 egg white; whipped until stiff
cocoa powder; to decorate

Yield: 6 servings

Stir biscuits into melted butter. Press into base and sides of a 20 cm loose-bottomed flan ring. Chill. Brush bottom of biscuit base with chocolate. Chill.

Blend custard powder, sugar and 2 tablespoons milk with dissolved coffee. Bring remaining milk to the boil, pour onto custard powder and return to rinsed pan. Bring to the boil, stirring continuously. Cool by stirring continuously, while standing the pan in a bowl of cold water. Peel and slice the banana. Arrange in the flan case. Fold a third of the cream then the egg white into custard. Spread over the banana. Serve chilled, decorated with remaining cream and sifted cocoa.




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