Preheat oven to 160°C. Spoon caramelised condensed milk, in even blobs, into the cooked tart case. Use the back of the spoon to spread the caramel around the tart case but take care not to damage ...

and I remember thinking that boiling whole tins of condensed milk to make caramel was like magic. For this version I cheated by buying the tart shell (a good-quality French bakery one from the ...