I like caramel. And I like easy. This tart is both. A sweet tart crust filled with a simple caramel custard. Sugar, water, cream. Milk, eggs. How can you possibly go wrong with that?
And did I mention the toasted sliced almonds?
I made the whole recipe which resulted in 5 minis and some left over custard – just for me!
If you want the recipe it is on page 457 of Dorie Greenspan’s around my French table
And check with the other Doristas and click on LYL to find out about their tarts.