Banana Caramel Fridge Tart

Banana Caramel Fridge Tart Recipe from South Africa

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

The Banana Caramel Fridge Tart is a delightful, no-bake dessert that combines the creamy sweetness of bananas and caramel with a crunchy biscuit base. Perfect for warm days or when you're in need of a quick, yet impressive dessert, this fridge tart is a crowd-pleaser. Its simplicity in preparation and the commonality of ingredients make it a go-to recipe for both novice and experienced bakers.

History

The concept of fridge tarts, also known as no-bake tarts, has been around for decades, originating as a way to create delicious desserts without the need for an oven. The Banana Caramel Fridge Tart, in particular, is a variation that likely emerged from the love of banana and caramel flavors, combined with the convenience of no-bake recipes. It's a dessert that has evolved through home kitchens, with many families passing down their version of the recipe through generations.

Ingredients

1 packet (200 g) ginger biscuits, crushed
75 g (80 ml) melted butter or margarine
1 packet lemon jelly
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin (385 g) caramel condensed milk
1 tin (170 g) evaporated milk, kept in freezer or fridge overnight
125 ml whipped cream

How to prepare

Mix the biscuit crumbs and butter together until well combined.
Press the mixture into a 2 liter pie dish using the back of a spoon to form the tart crust. Leave it in the fridge until needed.
Dissolve the jelly in the boiling water. Add the cold water and set it aside to cool until it thickens but not set.
Peel 5 bananas and cut them into slices. Lightly mix the slices with lemon juice to prevent browning.
Layer the banana slices on top of the crust.
Whip the condensed milk and add the cooled jelly to it.
Whip the evaporated milk until it becomes foamy and stiff, then fold it into the condensed milk mixture.
Pour the mixture over the bananas and place the pie dish in the fridge to set.
Just before serving, garnish the tart by placing the remaining sliced banana, dipped in lemon juice, onto the tart.
Decorate the edge of the tart with cream.

Variations

Consider adding a layer of caramel or chocolate sauce between the bananas and the cream mixture for an extra decadent dessert. Alternatively, use different fruits like strawberries or peaches for a twist on the classic.

Cooking Tips & Tricks

To ensure your Banana Caramel Fridge Tart turns out perfectly, consider the following tips:

- Use ripe but firm bananas for the best flavor and texture.

- Ensure the jelly is cool but not set before adding it to the condensed milk to avoid lumps.

- For a smoother whipped cream topping, chill the bowl and beaters before whipping.

- Allow the tart to set in the fridge for at least 4 hours, or overnight, for best results.

Serving Suggestions

Serve the tart chilled, directly from the fridge. It pairs wonderfully with a hot cup of coffee or tea, or a glass of cold milk for a delightful contrast.

Cooking Techniques

The key technique in this recipe is the folding of whipped evaporated milk into the condensed milk mixture to keep the filling light and airy. Properly dissolving and cooling the jelly is also crucial for the texture and setting of the tart.

Ingredient Substitutions

For a healthier version, substitute the biscuits with a nut-based crust and use low-fat dairy options. Agar-agar can replace the jelly for a vegetarian alternative.

Make Ahead Tips

This tart can be made a day ahead and kept in the fridge until ready to serve. In fact, it benefits from setting overnight, allowing the flavors to meld together beautifully.

Presentation Ideas

Garnish with grated chocolate, a drizzle of caramel sauce, or a sprinkle of crushed nuts for added texture and visual appeal. Serve each slice on a plate with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Pairing Recommendations

A sweet dessert wine or a light sparkling wine complements the tart's flavors wonderfully. For a non-alcoholic option, a freshly brewed iced tea with a hint of lemon pairs nicely.

Storage and Reheating Instructions

Store any leftovers in the fridge, covered, for up to 3 days. As this is a no-bake tart, reheating is not applicable or recommended.

Nutrition Information

Calories per serving

A typical serving of Banana Caramel Fridge Tart contains approximately 300-400 calories. The exact count depends on the specific ingredients and portion sizes.

Carbohydrates

This dessert is high in carbohydrates, primarily from the biscuits, bananas, and condensed milk. A single serving can contain approximately 40-60 grams of carbohydrates.

Fats

The fats in this recipe come from the margarine, condensed milk, and whipped cream. A serving may contain about 10-20 grams of fat, depending on the specific ingredients used.

Proteins

Protein content in this tart is relatively low, with most of it coming from the evaporated milk and a small amount from the biscuits. Each serving contains approximately 3-5 grams of protein.

Vitamins and minerals

Bananas are a good source of vitamin C, vitamin B6, and potassium. The dairy components provide calcium and vitamin D. However, the overall vitamin and mineral content per serving is moderate.

Alergens

Common allergens in this recipe include gluten (from the biscuits), dairy (from the condensed and evaporated milk, and whipped cream), and potentially nuts, depending on the type of biscuits used. Always check labels if you're catering to specific dietary needs.

Summary

While delicious, the Banana Caramel Fridge Tart is high in sugars and fats, making it a treat best enjoyed in moderation. It provides some vitamins and minerals from the bananas and dairy but is not a significant source of protein.

Summary

The Banana Caramel Fridge Tart is a delightful, easy-to-make dessert that's perfect for any occasion. With its creamy filling, fruity banana layer, and crunchy biscuit base, it's a treat that's sure to satisfy any sweet tooth. While indulgent, it can be enjoyed as part of a balanced diet, making it a wonderful addition to your dessert repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was rummaging through an old recipe book that belonged to my dear friend Martha. She was a wonderful cook, always experimenting with new flavors and techniques in the kitchen. As I flipped through the pages, a particular recipe caught my eye – Banana Caramel Fridge Tart.

I had never heard of such a dessert before, but the combination of bananas and caramel sounded absolutely divine. I could almost taste the creamy sweetness of the caramel mixed with the fresh, ripe bananas. I knew right then and there that I had to make this tart.

I asked Martha about the recipe, and she smiled knowingly. She explained that it was a family recipe passed down through generations. The secret, she said, was in the homemade caramel sauce, made with butter, sugar, and a touch of vanilla. It was a labor of love, requiring patience and precision, but the end result was well worth the effort.

I watched intently as Martha demonstrated how to make the caramel sauce. She melted the butter in a saucepan, stirring constantly to prevent it from burning. Then she added the sugar, a little at a time, until it dissolved into a rich, golden syrup. Finally, she stirred in the vanilla extract, filling the kitchen with a warm, sweet aroma.

Next, Martha showed me how to assemble the tart. She lined a tart pan with a layer of crushed digestive biscuits, creating a buttery, crumbly base. Then she sliced the bananas and arranged them on top of the biscuits, creating a beautiful pattern of golden slices.

Finally, Martha poured the warm caramel sauce over the bananas, allowing it to seep into every nook and cranny. The tart was then placed in the fridge to set, the caramel firming up to a luscious, sticky consistency.

As we waited for the tart to chill, Martha regaled me with stories of her family and their love of cooking. She spoke fondly of her grandmother, who had taught her how to bake as a child. The recipes she shared were not just a collection of ingredients and instructions, but a legacy of love and tradition.

When the tart was finally ready, Martha and I sat down to enjoy a slice together. The first bite was pure bliss – the creamy caramel melting in my mouth, the sweet bananas adding a burst of freshness. It was the perfect combination of flavors and textures, a true delight for the senses.

From that day on, Banana Caramel Fridge Tart became a staple in my kitchen. I made it for family gatherings, dinner parties, and special occasions. Each time I prepared it, I thought of Martha and her generosity in sharing her family recipe with me.

Over the years, I have added my own twist to the tart, experimenting with different toppings and variations. I have passed the recipe on to my children and grandchildren, hoping that they too will experience the joy of creating something delicious from scratch.

As I look back on that fateful day when I discovered the recipe for Banana Caramel Fridge Tart, I am filled with gratitude for the culinary journey that it has taken me on. It is a reminder that food is not just sustenance, but a source of comfort, joy, and connection with those we love. And for that, I am truly grateful.