The caramel sauce was sensational! I made smaller individual tarts and served them warm with the caramel sauce and a small scoop of ice-cream. I was concerned that the brown sugar on top of the tart prior to baking would be overkill, but it was what provided a slight burnt quality to the tart. I would make it again - big hit with my husband, but for a special occasion.
Beef and Sugar Snap Stir-Fry
