Recipe Method

1. Pre heat the oven to 200°C.  
2. For the pastry crust: Cream the sugar and butter well.  Add the egg and beat before adding flour, baking powder and salt.
3. Divide the dough in half and press into two pie dishes or a single very high sided baking dish. Bake for 15 minutes and allow to cool.
4. For the filling: Combine the condensed milk, milk and butter in a large glass jug or bowl and microwave for 5 minutes on high.
5. Beat the eggs, corn flour and vanilla essence together.  Stir into the milk mixture and microwave on high for 10 minutes, or until thickened, whisking occasionally to prevent lumps forming. Pour into the prepared crust. Refrigerate until set. 
6. For the caramel: Melt the sugar and water in a non-stick frying pan over medium heat until light golden in colour. Do not stir.  Scatter almonds over the tart and then pour over the caramel and allow to set.