Yum Caramel Tart .

1. 1

   ["Pre heat oven to 180C \ 260F and make rich short crust pastry to directions from my profile in my following recipes , or blind bake the pre made pie crust for 10-15 minutes or until lightly golden , remove from oven and set aside to cool while making the caramel filling .", "In a heavy based saucepan place the milk and sugar and stir to combine , now place pan on low heat , cover and slowly bring to the boil - about 20 minutes .", "now with a wet pastry brush , brush the sugar crystals from the side of the pan , then add the butter , condensed milk and the golden syrup to the pan and through mixture is smooth .", "Boil the mixture uncovered for 30 minutes or until it reaches soft ball stage - 115C / 240F on a sugar thermometer .", "Mixture should be a rich caramel colour .", "Pour the mixture into the pre baked cooled pie crust , smooth out , cover with plastic wrap and put in the fridge to set for at least 2 hours , best overnight .", "Once set remove from fridge cut into portions and serve cold , can garnish with cream , ice cream , melted chocolate or just eat it the way it is .", "enjoy .", ":-) ."]

* Per serving · 4 servings · Values may vary.

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