gluten free plain flour, for dusting
Roll out the pastry on a lightly floured surface and use to line four deep-
Pour the lactose free cream into a heavy-
Meanwhile, make the caramel topping. Grease a lipped metal baking tray with a little oil. Tip the caster sugar into a frying pan with 3 tbsp water and heat gently until the sugar starts to melt. Don’t be tempted to stir the sugar, as this can encourage the caramel to crystalise. However, you can tilt the pan to move it around. Once the sugar is almost melted, turn up the heat and bubble the caramel to a deep golden-
Heat the grill. Scatter a thick layer of caramel crystals over the surface of each tart, and pop a collar of foil around the top edge of the pastry. Place under the grill, not too near the heat source, and let the caramel melt – watch carefully as they will burn easily. Leave to cool, then chill for 30 mins or until ready to serve.
The secret is to make a hard caramel first, then crush it up and scatter over the top. This means the sugar is already golden brown and simply needs the merest heat to melt it back to one solid, evenly caramel-