Chocolate Caramel Tart
100 g butter
Half tablet of black chocolate
Place all the cookies in a plastic bag and crush them with any object that make crumbs achieve (a bottle, a wooden spatula, hammer, etc ......).
Put the cookie crumbs in a bowl.
Melt the butter over low heat and mix well with the cookie crumbs.
Then place the mixture into a round serving plate, and tighten securely to form a basis.
Goal in the refrigerator for one hour.
Bring to Boil water in a saucepan and once grass, add the condensed milk (unopened) like in a water bath(al baño María).
Simmer for 15 minutes. Then pull out and open it gently with a can opener.
The milk will be made candy.
Pour the entire content of the condensed milk over the biscuit base and chill.
Once the caramel is cool, slice the bananas and place them on top.
Grate the chocolate, and hand them around the cake.
Refrigerate for at least 2 hours.
Serve topped with cream.