This is truly the best unbaked tart there is. The topping is the most delicious part, because that’s where all the condensed milk is.
(6 to 8 portions)
- 1 litre milk
- 90 ml custard powder
- 90 ml sugar
- 1 packet (200 g) Tennis biscuits
- 250 ml lemon juice
- 7 or 8 bananas
- 2 tins (385 g each) condensed milk
- 200 ml lemon juice
First make the custard: Heat milk in a saucepan. Mix custard powder and sugar and add a bit of the warm milk. Mix until a paste is formed. Add paste to the rest of the warm milk and keep stirring until the custard thickens. Pour custard into a bowl and cover with a piece of clingfilm. This will prevent a skin from forming. Now take a round dish with a diameter of about 20 cm, or a square dish, also with a diameter of about 20 cm. Dip biscuits in the 250 ml lemon juice. Place a layer of biscuits in the bottom of the dish. Add a layer of sliced bananas, followed by another layer of biscuits. Pour all the custard over the top. Add another layer of biscuits, dipped again in lemon juice, followed by another layer of bananas. Mix condensed milk with 200 ml lemon juice. The condensed milk will thicken as you stir. Spread over the tart, and refrigerate for at least 4 hours.