One small chilled British-style tart with a plain-cookie crust, freshly cooked condensed-milk caramel, banana and softly whipped cream; no unopened cans are heated.
1 tbspButter
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1.5 tbspCondensed Milk
30 gCream
40 gBananas
20 gPlain cookies
5 gBrown Sugar
0.2 gCocoa powder
Melt 8 g butter and mix thoroughly with all the finely crushed plain cookies. Press every crumb into the base and shallow sides of a small loose-bottomed tart tin about 7 cm across. Chill for 10 minutes until firm. Keep the remaining butter for the caramel.
In a very small heavy nonstick saucepan, melt the remaining 5 g butter with all the brown sugar over low heat, stirring until smooth. Add all the measured sweetened condensed milk. Bring to a steady bubble and stir continuously over the bottom for about 60 seconds until thick and golden; stop before it scorches or becomes grainy. Scrape all the warm caramel into the cold crust and spread gently. Cool for 10 minutes, then refrigerate for 60 minutes until cold and firm.
In a cold narrow cup, whisk all the cold cream with a small hand whisk to soft peaks; stop before it becomes stiff or grainy. Slice all the peeled banana. Carefully lift the entire tart from its tin, keeping all crumbs. Arrange all the banana over the cold caramel and spoon all the soft cream on top. Dust with all the measured cocoa. Serve the whole tart and any crumbs as one dessert portion. No extra sugar, chocolate shavings, nuts, fruit or other toppings are included.