Base – 275g crushed digestives

Zest 1 lemon

150ml melted butter


Filling – 250g cream cheese

250g ricotta

3 eggs

1 vanilla pod

2 finely chopped bananas

75g sugar


Topping – 2 sliced bananas

50g icing sugar


Sauce – 175g dark brown sugar

175g butter

175ml coconut milk

50ml banana liqueuer



  1. Base – combine the biccies etc, press into a 23cm fluted loose bottomed tart case, and press up the sides as well. Bake 8mins at 180c. Cool
  2. Filling – with an electric whisk beat the cheese, sugar, vanilla, eggs. Fold in the chopped banana
  3. Spoon into the base. Bake at 160c for approx. 35mins til just set, cool
  4. Slice the bananas on top, dust with icing sugar and brulee with a decemt blow torch
  5. Sauce – boil it all together
  6. Serve (also nice with ice cream)

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