Speculoos Tart With Chocolate Cream

Crush the speculaas biscuits in a blender. Melt the butter and add, mix well.

Place the chocolate cream and kaymak in a bowl and mix over a bain-marie until smooth (be careful not to let the bottom of the bowl touch the hot water).

Cut the bananas into very thin slices.

Place a layer of the biscuit/butter mixture in a dessert ring (optional) and flatten with the back of a spoon. Place the bananas on top and 1-2 spoonfuls of the chocolate-kaymak mixture. Repeat the steps until the top of the ring is reached.

Leave the tarts to cool in the fridge for at least 2-3 hours. Loosen the edges with a knife, remove the ring, decorate with grated coconut and dried or fresh fruit and serve.