my tart with toffees "carambars"

That's all left after breakfast, my  "carambar" tart (local toffees) was very successful as usual.

My recipe for the "gourmets" :

In a pot, melt 20 carambars with 2 tablespoonful of heavy cream. Stir until melted. don't boil it. Drop into an already cooked sweet pastry base.  Chill a night before serving.

The toffee "carambar" is a specialty of the North, made in Marcq en Baroeul since 1954, famous for the jokes written inside the paper wrap that only specialists enjoy at fair value ...