I have a question about the recipe "Tangerine and Almond Shortbread Tart" from lorigoldsby.
I made it yesterday and I have some questions about the caramel please. Since it started very dark it was not so easy to tell when to add the cream...can you stir it while it is melting....and after adding the cream it seemed to be runny....I finally mixed it with the almonds and baked it, but I think it might have come out too hard. What is the consistency of the finished tart filling?
I had to warm the individual slices in the microwave to make them a bit softer....so I think I did something wrong. Can you offer any advice? TYVM
It was truly delicious and I did use tangerines and want to make it for a dinner party next weekend which is why I tested it yesterday.