About this recipe: Just like you had at school. This toffee cream tart uses a shop bought pastry case saving you a little time. A tasty, easy dessert great for finishing a variety of meals.
Hi. I think the colour of the pie depends on the sugar you use. I used very dark brown sugar, but you can get light brown sugar, so it would make a lighter pie. In my original recipe I had stated to boil for 5-7 minutes until it tastes like toffee/butterscotch, and also to add more milk if necessary, but that was taken out with editing?? Hope this helps. - 17 Apr 2017
What did I do wrong? I was so looking forward to trying this recipe as the tart was my favourite at school. My first attempt was just wrong on so many levels - I used the 150ml milk as stated but the result did not darken at the boiling stage and after 10 mins of stirring and boiling I though maybe it was just lighter than the photo - there was nowhere near enough for my tart case and it was so thick and gloopy(like the glue I used to make with flour and water when I was little)I couldn't even spread it. Then I read the preevious comment regarding the amount of milk, so I tried again with 250ml milk - the texture seemed better, but it was still like blancmange/jelly texture and once again, it did not darken or go creamy at the boiling stage.....any suggestions why this would have happened? I would love to try this again, but don't want to waste any more ingredients. P.S. The 2 star rating is not a reflection on the recipe itself - I am sure it is lovely - but based on my own experience of it - 16 Apr 2017
150 ml of milk to not enough, comes out far too thick, ive upped it too 250ml for my second make and its a lot creamier and nicer 😀 - 02 Jun 2016