Base
Blitz biscuits into crumbs and add melted butter to form the base.
Press into a greased baking dish.
Preheat oven to 180 degree celcius
Bake base for 5-6 minutes
Remove and keep aside to cool
Filling
Pour the condensed milk into a small saucepan on low to medium heat.
Add in the butter, vanilla essence, honey and molasses.
Stir to combine and cook until it all comes together in a thick smooth consistency.
Pour filling onto baked tart base.
Bake for 10-12 minutes.
Remove and keep aside to cool
Keep in fridge for 2-3 hours
Topping
Layer sliced bananas over caramel filling.
Push slightly to tuck banana into caramel.
Sprinkle sugar and caramelise with a blow torch.
Cool slightly before slicing.
Tart can be stored in the fridge
