Start by crushing the cookies until you obtain a coarse, sandy texture. You can do this with a food processor or by placing them in a bag and crushing them with a rolling pin. They don’t need to be completely pulverized; a little texture will give the base more body.
Baked Goods
Melt the butter in the microwave in short bursts to prevent it from burning. Mix the melted butter with the crushed cookies until you have a moist, homogeneous paste.
Line the base of a springform pan with parchment paper. Pour in the cookie mixture and press down firmly with the back of a spoon or the bottom of a glass to create a compact, even base. This step is important so the tart doesn’t crumble when you cut it.
6️⃣ Assembling the Cake
Remove the mold from the refrigerator and pour the banana mousse over the biscuit base. Smooth the surface with a spatula or spoon to ensure it’s even.
Cover the mold with plastic wrap, making sure it doesn’t touch the surface of the cake, and refrigerate for at least 4 hours. For best results, it’s recommended to let it chill overnight.
7️⃣ Decoration and Presentation
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