Recipe by: Trish McKenzie, Cadbury Kitchen
Time: 45 minutes Serves: 8


  • 1¼ cups plain flour

  • ¼ cup cornflour

  • ¼ cup caster sugar

  • 1 teaspoon baking powder

  • 90g butter, chopped

  • 1 egg

  • 1-2 tablespoons cold water

  • 250g CADBURY Milk Chocolate Baking Melts

  • ½ cup cream

  • 4 x 200g ripe bananas

  • 1-2 tablespoon apricot jam, warmed, sieved and cooled

  • Toasted coconut, for decoration

  • Pouring cream, for serving if desired


  • 1.

    Combine the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry between 2 sheets of baking paper to line a 34cm x 11cm rectangular fluted tart pan with a removable base. Chill for 10 minutes. Use a fork to prick the base well and bake in a hot oven 200°C for 10-13 minutes or until lightly golden.

  • 2.

    Heat the chocolate and cream in a bowl over simmering water until combined, pour into the pastry case and allow to cool and thicken.

  • 3.

    Cut the bananas into ½ cm thick slices and combine with apricot jam to coat evenly. Spoon bananas into pastry case and sprinkle with coconut. Slice and serve with a drizzle of cream.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 310kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 41g
  • Sugar 24g
  • Sodium 46mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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