Made this yesterday as one of 3 desserts for a bbq and it was very well received. Its quite rich so only small slices are required. One thing I will note for next time is not to use my tin with the removable base that has holes in (it crisps the pastry from underneath) because as I was taking it out of the oven the movement broke and cracked the pastry. Consequently when I poured the caramel sauce in, it leaked out onto the bench. Another thing I did was to leave it on the bench to cool before popping in the fridge to set, perhaps if I'd put it straight into the fridge it may not have leaked out so much. Anyway I put it on an angle in the fridge so that at least there was sufficient caramel for half a tart
Would definitely make again.
Linked JD
