Ovaltine and Butterscotch Tartlets (ทาร์ตโอวัลตินและบัตเตอร์สก็อต)

1.Roll the bread flat between parchment paper, then brush it with melted butter. Line a cupcake mould with the flattened bread and bake at 180°C for 12 minutes, using the conventional setting. Let it cool before removing it from the mould.

2.For the caramel sauce, heat cream in a saucepan and set aside. In another saucepan, heat sugar, shaking occasionally until it melts and turns into a caramel. Add the warmed cream and mix well.

3.Cool the caramel by placing the saucepan in a bowl of iced water.

4.To make the butterscotch cream, beat the butter until softened, then add 100 g of the caramel sauce and mix well. Gradually add the cream, mixing well between each batch, until a firm buttercream is formed.

5.Fill a piping bag with the butterscotch cream and pipe it onto the tarts. Drizzle the remaining caramel sauce on top and sprinkle with Ovaltine before serving.