Name: Banana and toffee yoghurt tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serving
Cuisine: Baking
Ingredients: 200.00 g Marie biscuits crushed; 125.00 g butter melted; 2.00 bananas ripe, mashed; 125.00 ml apricot juice; 50.00 ml milk; 30.00 ml custard powder; 30.00 ml castor sugar; 350.00 ml yoghurt banana and toffee; 250.00 ml milk; 30.00 ml water boiled; 15.00 ml Sheridans gelatine dissolved in water; 125.00 ml cream fresh, whipped to stiff peaks; bananas sliced

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Ingredients (13)

CRUST

200.00 g	Marie biscuits — crushed
125.00 g	butter — melted

FILLING

2.00	bananas — ripe, mashed
125.00 ml	apricot juice
50.00 ml	milk
30.00 ml	custard powder
30.00 ml	castor sugar
350.00 ml	yoghurt — banana and toffee
250.00 ml	milk
30.00 ml	water — boiled
15.00 ml	Sheridans gelatine — dissolved in water
125.00 ml	cream — fresh, whipped to stiff peaks
	bananas — sliced

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Method:

Mix the crushed Marie biscuits and melted butter and press the mixture into a 24 cm pie dish.
Boil the mashed bananas and apricot juice together for 5 minutes. Blend the milk, custard powder and castor sugar together to form a smooth paste. Stir the milk mixture into the banana mixture and add the yoghurt and 250 ml milk. Heat, stirring continuously, till the mixture thickens and is done. Remove from the heat and cool slightly. Fold in the gelatine mixture and pour the filling into the prepared crust. Chill till set.
Decorate with cream rosettes using the stiffly whipped cream and banana slices.
Makes a medium-sized tart.