2 cups fresh cream
3 large very ripe bananas, mashed
1 envelope of gelatin
1/2 cup sweetener of your choice
1 teaspoon pure vanilla essence
4 cups gluten-free chocolate cookie crumbs
1/2 cup of melted salted grass fed butter
2 large ripe bananas, sliced
Combine cookie crumbs and melted butter. Pour the crumbs into the tart pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and up the sides. Cover the bottom with caramel sauce. Refrigerate. Dissolve gelatin in two tablespoons of hot water. Whip cream, sweetener, and vanilla until it forms soft peaks.Add mashed bananas and gelatin and continue whisking until it starts to thicken.Add one cup into a piping bag with a small round nozzle. Pour the rest into the shell. Pipe mounts around the edge of the tart (refer to picture).Arrange sliced bananas over the top and cover with caramel sauce. Refrigerate to until set (about 1 hour).
1 packed cup brown sugar
1/2 cup butter, cut into cubes
1/2 cup cream
Sea salt to taste
Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally.Add butter whisking constantly to melt and combine. Remove f rom the heat f or a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt. Leave to cool completely.