Simon Rimmer and Stephen Mulhern served up a delicious banana and chocolate tart with mascarpone cheese on Sunday Brunch.
The ingredients for the base are: 300g ginger biscuits and 125g melted butter.
For the Middle: 3 sliced bananas and 1 tin of dulche de leche (250g for filling 200g for top).
For the Chocolate bit: 200g crème fraiche, 200g chocolate, 1 tsp vanilla paste and 20g butter.
For the Topping: 200g mascarpone, 100ml double cream and 25g icing sugar.
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