150g 70% dark chocolate

280g butter

2 eggs

2 tbsp golden syrup

100g soft brown sugar

397g condensed milk

400g double cream (whipped)

3 bananas (sliced)

additional grated chocolate for decoration

squirty cream (optional)

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  1. Preheat the oven to 180C.

  2. Make up some Glutafin shortcrust pastry using the recipe here.

  3. Roll out the pastry to a desired thinness and line a 20cm/8" loose based tart dish, any leftover pastry can be used to make mini tarts using a cookie cutter and placing in a muffin tray. Place these in the fridge whilst making the filling.

  4. Meanwhile, melt 70g of the butter with 150g dark chocolate. Once this has melted, whisk in the golden syrup and egg.

  5. Fill the pastry case 1/3rd of the way up with chocolate mixture and bake for 15 minutes.

  6. Meanwhile, whisk 100g soft brown sugar, 100g butter and condensed milk over a high heat until it becomes thick and a golden brown colour. Leave to cool for 5 minutes.

  7. Once the pastry is removed from the oven, allow to cool before topping with sliced banana (leave some for decoration) and the caramel mixture.

  8. Allow to fully cool before topping with whipped cream and decorating with grated chocolate, squirty cream and sliced banana.

  9. Chill for 1hour before serving for a firmer dessert.

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