Preparation Notes: plus chilling
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For the base
- 250 g (9oz) bourbon biscuits, finely crushed (in a food processor is ideal)
- 75 g (3oz) unsalted butter, melted for the filling
For the filling
- 75 g (3oz) plain chocolate, chopped
- 100 g (3 1/2oz) unsalted butter, chopped
- 100g (3 1/2oz) dark brown soft sugar
- 397 g tin condensed milk
For the topping
- 2 large ripe bananas
- 2 medium egg whites
- 100 g (3 1/2oz) caster sugar
- 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.
Per serving (if serving 10):
- Calories: 497
- Protein: 7g
- Total fat: 22g
- Saturates: 14g
- Carbs: 67g
- Total sugars: 58g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
