Step 1

Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.

Step 2

Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with chocolate caramel mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set.

Step 3

Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.