Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter gradually to the processor until the mixture starts clumping together, but isn’t too wet.

Divide the biscuit mixture among six round 8cm (3 inch) (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required. Alternative: Place on a baking tray and bake for 8-10 minutes in preheated oven set to 190°C (375°F) as I did.

To make caramel filling, place condensed milk, sugar, butter (and rum if using) in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). NB: The trick to this is a low heat and patience – right towards the end it will suddenly get thicker like custard.

Pour the hot caramel evenly among biscuit bases. Cover lightly with plastic wrap or foil (not directly over the caramel surface) and place in the fridge for at least 2-3 hours to chill.

Peel and slice bananas and arrange over the caramel filling. Top tarts with a dollop of cream and serve immediately. I sprinkled extra biscuit crumbs over top.